TRAVEL TUESDAY - OCHO RIOS, JAMAICA

It was a brief visit to Jamaica for my husband and I - he was attending a conference and I was planning on relaxing by the pool. We stayed at the Sunset Jamaica Grande Resort, in Ocho Rios, a former fishing village turned tourist destination, and about an hour and 45 minutes from the Montego airport.
The resort was all-inclusive, offering a choice of 6 restaurants, including a buffet, bar and grill and several upscale restaurants that required reservations. Mealtimes mostly revolved around social time with the other conference attendees, and although my husband was immersed in seminars for most of the day and networking in the evenings, we did manage to sneak away for one quiet, romantic, lovely dinner.
The weekend was definitely a fun escape from everyday life, and although it was disappointing not to have had the opportunity to taste authentic Jamaican cuisine, it gives us a good excuse to venture back.

Also see my Tuesday, January 29, 2013 post
http://recipedoodle.blogspot.com/2013/01/jerk-chicken.html

Beautiful view from the Sunset Jamaica Grande Resort

Gorgeous salad from LaDiva Italian restaurant at the resort

JERK CHICKEN

My husband and I took a very quick trip to Jamaica, work for him, pleasure for me. We stayed at an all-inclusive resort, which was fun, although a bit bland. So we attempted to venture out briefly one morning during a lull in seminars, but it was too early for things to be open. It was disappointing to miss out on authentic local food, but strolling the streets, we definitely experienced a little local flavor.
We arrived home with scarcely a souvenir for the kids, but we were able to give them a taste of the Caribbean at the dinner table, transporting them across the ocean with this delicious Jerk Chicken. Even my picky Son enjoyed this tasty dish and went back for seconds.

JERK CHICKEN

1/4 cup sliced green onions
1/4 cup shallots
1 tablespoon brown sugar
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon ground allspice
4 garlic cloves
1 serrano chile, stemmed and roughly diced
6 boneless, skinless chicken thighs
salt and pepper

Combine green onions, shallots, brown sugar, lime juice, olive oil, allspice, garlic and serrano chile in a food processor, process until smooth. Season to taste with salt and pepper.
Combine the onion mixture and the chicken in a medium bowl, toss well. Let marinate 20 to 30 minutes.
Heat oven to 350F.
Place chicken in a lightly greased dish, bake for 25 to 30 minutes, or until chicken is cooked through.
Enjoy!

Recipe adapted from Cooking Light, May 2012
www.cookinglight.com/