Jamaican Jerk-smoked Chicken with Plum Chutney and Plums Pizza

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If you’ve ever had Jamaican Jerk Buffalo Wings, then you know what we’re talking about. The tangy, zesty twang that hits your taste buds is exhilarating and leaves you begging for more. So, what better than to take this concept and apply it to pizza? Sounds crazy? Well, this recipe from our friends at Overland Adventure Experts proves that Buffalo Wings aren’t the only food to enjoy the “jerk” of Jamaica!

Ingredients

  • Plum Chutney (taken directly from Gilled Pizzas & Piadinas by Priebe and Jacob)
  • ½ cup prune juice
  • 2 tablespoons brown sugar
  • ½ teaspoon dried ground ginger
  • ¼ cup dark raisins
  • 1 teaspoon cornstarch
  • ¼ teaspoon chili flakes
  • Tomato Basil Sauce
  • 1 clove garlic, minced
  • ¼ cup tomatoes (canned or fresh), chopped
  • ¼ cup tomato paste
  • 2 basil leaves, minced
  • ¼ teaspoon black pepper
  • ¼ teaspoon kosher salt
  • ¼ teaspoon sugar
  • Smoked Chicken
  • 3 boneless skinless chicken thighs
  • 1 teaspoon liquid smoke
  • 1 tablespoon jerk-spice dry rub
  • 1 pre-made, refrigerated pizza crust
  • 2 small plums peeled and chopped
  • 4-5 slices of your favorite cheese (we prefer pepper jack) cut into ½” slices
  • 2 tablespoons grated parmesan

Preparation at Home

  • Mix all ingredients for the plum chutney in a small saucepan. Bring to a boil and simmer over low heat for about 10 minutes. The sauce will be thick, spicy, and sweet. Allow to cool and place in a reusable container with a lid. Refrigerate.
  • Mix all ingredients for the tomato basil sauce in a reusable container with a lid. Refrigerate.
  • Rub the chicken with liquid smoke followed by the dry rub. Place in a plastic bag or reusable container with a lid. Refrigerate.

Preparation at Basecamp

  • Grill chicken over a bed of coals until completely cooked and dice into bite-size pieces.
  • Roll out pizza dough onto a sheet of heavy-duty, non-stick foil* and place on a grate over the coals for 4-5 minutes or until just browned.
  • Flip the dough sheet over and spread the tomato basil sauce evenly over the browned surface of the dough
  • Evenly sprinkle the chicken over the crust followed by the chopped plums
  • Drizzle the Plum Chutney over the surface of the pizza.
  • Sprinkle parmesan cheese
  • Layer the cheese strips on top of the other ingredients.
  • Place the pizza carefully over the coals and cover with a foil tent. Cook until the crust is browned and the cheese is melted. You may need to place coals on top of the foil to completely melt the cheese without burning the crust. Slice and enjoy!

- Special thanks to Wade Kellogg of Overland Adventure Outfitters for his contribution of this recipe to JPFreek Adventure Magazine, published in the May-June 2011 Issue

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