I was recently lucky enough to spend a week in St Thomas with a couple of college roommates. What a wonderful time! Seven days of sun, fun, shopping, beaching and tropical drinks. We tried several new (to us) restaurants during the week. A great lunch find was Cuzzin’s on Back Street in downtown Charlotte Amalie. They offered an assorted menu including several curry and jerk dishes. I ordered the Jerk Chicken with mashed sweet potatoes and fried plantains. The chicken was so tender – it just fell of the bone – so it had obviously been slow cooked – so tasty!
Anyway, when I got home, I decided to create a quick weekday chicken dish using those same island flavors. (I’m always looking for new ways to cook chicken – aren’t you ?!) This recipe involves making a marinade for thin chicken cutlets, then grilling them (stove-top or outside). The cutlets take no time at all to cook. All the time here is waiting for the chicken to marinate – at least 30 minutes. I took that time to make a Pineapple Salsa, which I served on the side. I’ll share that recipe with you soon.
This is a fairly mild recipe, so feel free to kick it up a notch if you prefer a spicer dish. One disclaimer – the spiciness of jerk seasoning can vary. I used Penzeys Jerk Seasoning for Pork in my recipe.