Recipe information
Make Nine Mile in just 1h 5m. Grilled jerk chicken or tofu with fresh ginger, fire roasted tomatoes, jalapeño peppers, squash, & zucchini, sautéed with white wine & butter. Tossed with linguine or served with basmati rice. Finished with spring onions. Please specify heat.
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Ingredients
Protein & Marinade
Vegetables & Sauce
Pasta or Rice & Finish
Protein & Marinade
1. Make the jerk marinade
In a bowl combine grated ginger, minced garlic, soy sauce, lime juice, brown sugar, allspice, ground thyme, finely chopped scotch bonnet or habanero (adjust to desired heat), 2 tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth.
2. Prep protein options
If using chicken: trim excess fat and pat dry. If using tofu: press for 20–30 minutes then cut into 1/2–3/4 inch slabs or cubes.
3. Marinate
Place chicken or tofu in a shallow dish or resealable bag and pour the jerk marinade over. Ensure even coating, then refrigerate for at least 1 hour (preferably 3–6 hours). For tofu, 30–60 minutes is sufficient; for best flavor with chicken, marinate up to overnight.
4. Grill or sear
Preheat a grill or grill pan to medium-high. Remove excess marinade and grill chicken for 5–7 minutes per side (internal temp 165°F / 74°C) until nicely charred. For tofu, oil the grill grates or pan and grill 3–4 minutes per side until marked and warmed through. Transfer cooked protein to a plate, tent with foil and rest for 5 minutes.
Vegetables & Sauce
5. Prepare vegetables
While protein marinates or rests, slice the onion, seed and slice the jalapeño, and cut zucchini and squash into half-moons. Drain the canned fire-roasted tomatoes.
6. Sauté aromatics
In a large skillet over medium heat melt 2 tbsp butter with 1 tbsp olive oil. Add sliced onion and a pinch of salt and sauté until translucent, about 4–5 minutes. Add jalapeño and continue cooking 1–2 minutes.
7. Cook vegetables
Add zucchini and yellow squash to the pan and sauté, stirring occasionally, until lightly browned and just tender, about 4–5 minutes.
8. Deglaze and build sauce
Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half (about 2 minutes). Add the fire-roasted tomatoes and 1/2 cup stock. Stir in 3/4 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if using. Simmer gently 3–4 minutes to meld flavors.
9. Finish with butter
Reduce heat to low and stir in an additional 1 tbsp butter to enrich the sauce. Adjust seasoning to taste with more salt, pepper or a squeeze of lime if desired.
Pasta or Rice & Finish
10. Cook pasta or rice
For linguine: bring a large pot of salted water to a boil and cook 12 oz linguine according to package directions until al dente (typically 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain. For basmati rice: rinse 1 cup rice until water runs clear, combine with 1 3/4 cups water in a saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes; remove from heat and let steam 10 minutes before fluffing.
11. Combine pasta/rice and sauce
If using linguine: add drained pasta to the skillet with the sauce, toss gently and add reserved pasta water a few tablespoons at a time if needed to loosen the sauce. Stir in 1 tbsp butter and half the sliced spring onions. If using rice: spoon sauce over the cooked basmati or gently fold sauce into the rice and finish with 1 tbsp butter and half the sliced spring onions.
12. Add protein and serve
Slice or cut grilled chicken or tofu into pieces and nestle into the pasta or rice. Garnish with remaining spring onions and chopped cilantro or parsley. Serve immediately with lime wedges. Specify heat level when ordering: Mild (omit scotch bonnet/habanero and reduce jalapeño), Medium (use jalapeño and a small amount of scotch bonnet or 1/2 of a habanero), Hot (use a whole scotch bonnet or habanero and keep jalapeño).
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