The kitchen is a magical place. My absolute favorite thing about the kitchen, however, is cheap travel. I have always wanted to go on a Caribbean cruise and experience firsthand the beauty and relaxation of the islands. Unfortunately, my nemeses (time and money) have thwarted the dream thus far. So, I head into the kitchen and go wherever I please, just to spite them.

Culinary trips to the Caribbean are so unique. Caribbean cuisine combines sweet and heat; and that marriage unleashes my happy dance. The most amazing and masterful treat is Grilled Jerk Chicken with Mango-Cilantro Relish. You have to prep a day ahead, so make a night of it and get away with some friends to a tropical Caribbean paradise.

Chicken Marinade
½ cup vegetable oil
1 onion, coarsely chopped
2½ teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground pepper
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon salt (sea salt if you have it)
3 cloves garlic
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on

To prepare the jerk chicken:
Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 hours. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.

Mango-Cilantro Relish
2 mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons fresh orange juice
salt and freshly ground pepper

Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

Jeremy Willis is an aspiring chef who has been eating successfully for almost 30 years. He currently resides in Grand Prairie, TX, where he is a student at Christ For the Nations Institute.

photo quickchickenrecipes.net