Chef’s Corner
What’s Cookin’
Chef Matthew Conley was selected by King’s Hawaiian rolls to participate in their national Chefs Roll contest. Chef Matt has been asked to submit creative sandwich ideas using the new Kings Hawaiian buns. Matt entered three amazing sandwiches: the Hawaiian Cowboy, the Planetarium Vegetarian and the Delmarvelous Crab Cake Sandwich. You can check out all the entries on Instagram @kingshawaiianrecipecontest2021. Best of luck to Matt! You are already a winner in our eyes.
Recipe of the Month
Fire up the grill – it’s finally grilling season. Our grilled jerk chicken recipe is the perfect recipe to start the season of outdoor cooking. This chicken dish smells so amazing, you are sure to have friends inviting themselves to dinner! The synergy of the marinade entices your taste buds and enhances your health. Chef Ricky is making this dish for dinner on Monday, May 3, at the Roastery. Give it a try yourself or let us do the cooking. Either way, your taste buds will thank you for this bold explosion of flavor.
Grilled Jerk Chicken
Serves 4
3 lbs. chicken thighs
Marinade
- 4 oz. cilantro
- 4 chopped scallions
- 2 tbsp. chopped garlic
- 1/2 cup chopped green chilies
- 5 oz. Caribbean jerk seasoning
- 1/2 cup light soy sauce
- 1 cup canola oil
- 2 oz. fresh ginger root
Directions
- In a blender add all of the marinade ingredients and blend until smooth.
- In a gallon zip lock bag add chicken thighs and the marinade.
- Store in refrigerator for 1-6 hours.
- Grill or bake until internal temperature of 165°F.