Jamaican
Recipes
About Jerk Chicken Orzo Salad
Dive into the vibrant flavors of summer with this refreshing orzo salad, featuring tender grilled chicken marinated in a zesty homemade jerk paste. Tossed with a light, tangy dressing, the salad is elevated by the creamy, salty notes of cotija cheese, which perfectly complements the bold spices. Every bite is a celebration of fresh, summery goodness with a delicious twist.
Ingredients for Jerk Paste
4 scallions
1 tablespoon ginger root
1/2 medium onion
3 tablespoons whole allspice
3 cloves garlic
5 sprigs thyme
2 tablespoons oil
1/2 scotch bonnet pepper (or habanero pepper)
2 tablespoons browning
1 tablespoon all purpose seasoning
1 teaspoon chicken seasoning
Ingredients for Salad Base
1 1/2 pounds split chicken breasts
16 ounces orzo pasta
2 scallions, finely chopped
1 small red onion, finely diced
2 corns on the cob
1 pint cherry tomatoes, halved
3 mini cucumbers, diced
2 cups Cotija cheese
Ingredients for Dressing
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons dijon mustard
2 teaspoons honey
1 clove garlic, grated
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Preparation
01To make the jerk paste, all the ingredients to a blender cup and blend until smooth. You may opt to use a bottled version of jerk paste in lieu of a homemade paste.
02Use the paste to season chicken. Massage the chicken well, cover, and leave chicken to marinate for at least 1 hour. If using a bottled version of jerk paste, add 2 teaspoons of salt to the chicken when marinading.
03Boil orzo pasta according to the directions on the packaging. Drain pasta once cooked and allow it to cool.
04Prep the rest of the salad ingredients by dicing the scallions, red onion, tomatoes, and cucumber. Set the cotija cheese aside.
05Add all the dressing ingredients into a mason jar with a lid or small bowl. Whisk well or shake in the jar to combine. Set aside for use later.
06Lightly oil the corn on the cob with about 1 teaspoon of oil. Char in a medium skillet over medium heat until the kernels slightly blister and char. The charring will be uneven. That is okay. Slice the kernels away from the cob and set aside.
07In the same skillet, sear the chicken breasts over medium heat for about 4-5 minutes on both sides. Remove the chicken and set it aside to rest before dicing it for the salad.
08To assemble the salad, use a large salad bowl or casserole dish. Add the pasta, red onion, scallions, cucumbers, tomatoes and charred corn. Pour over the dressing and toss the salad gently with two large spoons to combine.
09Top the salad with the jerk chicken cheese. Plate and serve.
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