Jerk Chick'n | Campingaz x Jacob King
45 Minutes
Serves 2
Hard
Cooking outside in the sun is my favourite thing to do over summer and with my Campingaz Tour & Grill I can go to the beach, camping or anywhere I want and get the most out of the weather!
Ingredients
- mushrooms or protein of choice
- 1 can red beans
- 5 spring onions
- 9 garlic cloves
- 1 tsp allspice
- 1.5 cup water
- 1 cup rice
- thumb of ginger
- 1 scotch bonnet
- 1 tbsp brown sugar
- 1 tbsp white vinegar
- 2 tsp all spice (pimento)
- Splash of oil to loosen
- Salt to taste
Equipment
- Campingaz Tour & Grill
- Pot
- Fork
Jerk Paste Method
Blend 3 spring onions, the ginger, 6 garlic cloves, the scotch bonnet, brown sugar, vinegar, all spice together, adding a splash of oil to loosen
Method
Coat the mushrooms (or chosen protein) with the jerk paste and leave to marinate. For best results, leave in a fridge overnight
Grill on the Campingaz Tour & Grill for 15 minutes or so, until nicely charred on both sides
For the rice, add the red beans, 2 spring onions, 3 garlic cloves, all spice and 1.5 cups of water to a pot. Cover and boil for 10-15 minutes
Add the rice to the pot, cover and reduce to the lowest heat and leave for 30 minutes
Fluff the rice up with a fork and it's ready to serve with your Jerk Mushrooms
Nashath Abdul Khader
Author & Outdoor Enthusiast Passionate about technology, AI, and the outdoors, Nashath has keen interest in exploring how emerging innovations can enhance everyday outdoor experiences and adventures.
