New Haven, Conn.
This dish quickly became a favorite among Yale students, as it hits several of this group’s sweet spots. Chicken is a top protein choice among college-age diners, with 46% preferring it for dinner, as stated in Technomic’s College and University Consumer Trend Report. Also getting high marks are streets foods (46% in favor) and Jamaican cuisine. The kitchen at Yale uses chicken thighs for a juicier result, marinated in Jamaican jerk seasonings and jalapeno for a shot of heat; a mango drizzle finishes the dish with a tropical twist.
1 1/2 lb. jalapeno peppers
1 lb. garlic, chopped
12 1/2 oz. fresh thyme leaves
3 oz. scallions, chopped
2 1/4 oz. dry mustard powder
1/2 qt. malt vinegar
1/2 qt. lime juice
1.13 oz. ground allspice
1.13 oz. ground nutmeg
2.3 oz kosher salt
2 oz. coarsely ground black pepper
3/4 qt. rum
18 3/4 lb. boneless chicken thighs
20 lb. cooked rice and black beans
2 1/3 qt. prepared mango sauce
1. Prepare marinade: In blender container, combine jalapenos, garlic, thyme leaves, scallions, mustard, vinegar, lime juice, allspice, nutmeg, salt and pepper; puree until well blended and almost smooth.
2. In hotel pan or container, place chicken. Pour marinade over chicken; cover and refrigerate overnight.
3. Thread chicken on skewers, cutting pieces smaller, if necessary.
4. Lightly grease flattop grill with canola oil as needed. Place chicken skewers on grill surface and cook over medium-high heat until meat is cooked through, about 12 to 15 minutes.
5. To serve, portion about 3/4 cup rice and beans into individual bowl. Top with a chicken skewer. Drizzle 1 1/2 tablespoons mango sauce over top.