Cracker Barrel
Marinated in a simple jerk marinade, this tasty chicken is stuffed with a piece of Cracker Barrel Habanero Monterey Jack Cheese for a Caribbean-inspired chicken dinner loaded with bold flavours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.crackerbarrel.ca.
Cooking tools:
- Instant-read thermometer
- Paring knife
- Chef's knife
- Cutting board
- Skillet
- Oven
- Stove
- Saucepan
- Mixing bowl
- Zip-top bag
- Refrigerator
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
Ingredients
- 4 oz (125 g) Cracker Barrel Habanero Monterey Jack Cheese Block, cut into 4 sticks
- 1/3 cup (75 mL) canola oil, divided
- 1 tbsp (15 mL) soy sauce
- 1 tbsp (15 mL) finely chopped fresh thyme
- 2 cloves garlic, minced
- 1 tbsp (15 mL) minced fresh ginger
- 1 tsp (5 mL) each ground allspice and chili powder
- 1 tsp (5 mL) pepper
- 1 tsp (5 mL) brown sugar
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground cinnamon and cayenne pepper
- 4 boneless skin-on chicken breasts (5 to 6 oz/150 to 170 g each)
- 4 lime wedges, for serving
- 1 tbsp (15 mL) canola oil
- 1 onion, diced
- 2 tsp (10 mL) allspice
- 1/2 tsp (2 mL) cayenne pepper
- 1 cup (250 mL) basmati rice
- 1/2 tsp (2 mL) each salt and pepper
- 1 can (400 mL) coconut milk
- 1 cup (250 mL) sodium-reduced chicken broth
- 1 can (400 mL) black beans, drained and rinsed
- 2 bay leaves
- 2 tbsp finely chopped fresh cilantro
