Nyood’s brand new chef, to tell us about his breakthrough dish. Coplan, born and raised here in Toronto, learned his craft under the tutelage of Lorenzo Loseto at George Restaurant. After working at Café Grey in New York City, and Number One — a Michelin-starred restaurant at the Balmoral Hotel in Edinburgh — Coplan returned to his hometown with his eyebrows intact (more on this below). Herewith, Coplan shares his favourite jerk chicken recipe with us.

">

Chef Ariel Coplan’s breakthrough dish was jerk chicken


Published:

Some recipes are universal; most memories are not. The process of shaping raw ingredients into something palatable — and the events that surround this endeavour — can lead to all kinds of unforgettable moments: kitchen disasters, severed digits, epic struggles with newfangled culinary gadgets and, sometimes, personal triumphs. So why not ask some of the city’s top chefs for their most memorable recipes? Why not, indeed? No, really — that’s what we did, and will continue to do weekly.

This week, we asked Ariel Coplan, Nyood’s brand new chef, to tell us about his breakthrough dish. Coplan, born and raised here in Toronto, learned his craft under the tutelage of Lorenzo Loseto at George Restaurant. After working at Café Grey in New York City, and Number One — a Michelin-starred restaurant at the Balmoral Hotel in Edinburgh — Coplan returned to his hometown with his eyebrows intact (more on this below). Herewith, Coplan shares his favourite jerk chicken recipe with us.

Says Coplan:

“For most people, food is an afterthought. They are hungry, so they eat. I've always been on a journey to find and create something better. Like most teenagers, I was less impressed with the classroom than the world that was shaping around me. On a regular basis, I'd have friends over and cook lunch for them. I was never afraid to try something new, or expand and develop on a recipe I had. This led to another obsession that I developed at an early age: the barbecue.

When I was 10 years old, I tried to light the barbecue to make myself a snack. Not exactly knowing the proper way of lighting it, I wound up singeing off my eyebrows. Yes, it was an easy way to get the baby sitter fired at the time, but more importantly, the experience taught me how to properly light the barbecue. Once it was lit, my obsession for barbecue didn't go out for years. 

When I first started thinking about cooking on a professional level, my goal was to make homemade sauces and ketchups. When I met a neighbour who was equally as passionate about good food as I was, and willing to cook meals several times a day — sometimes in the dead of winter — a friendship began. Among all the food we ate, jerk chicken was heavily in the rotation; it was a perfect chance for me to try and experiment with sauces and cooking techniques. Over the years I've developed this recipe quite a bit, and shared it with many good friends.”

Jerk Chicken

Ingredients:

4 white cooking onions
2 scotch bonnet peppers
½ bulb garlic
1 bunch scallions
½ bunch thyme
1 cup orange juice
½ cup sweet soy sauce
2 tbsp. allspice
2 tbsp. salt
6 boneless, skinless chicken thighs

Directions:

  1. Put all ingredients (minus the chicken, of course) into a blender and blend into a liquid state.
  2. Over low heat cook down mixture slowly, stirring regularly.
  3. Once the sauce has reduced significantly, check for seasoning, and adjust the spice, salt and sweetness of the jerk sauce to taste.
  4. Marinate the chicken thighs overnight in fridge with the homemade jerk sauce. Refrigerate some sauce separately for “saucing” during the grilling process.
  5. Remove chicken from fridge and grill on charcoal grill until chicken is cooked — saucing liberally as you grill.
  6. Serve with coleslaw, rice and peas.
Edit Module

Join the conversation and have your say by commenting below. Our comment system uses a Facebook plugin. Please note that you'll have to turn off some ad-blockers in order to see the comments.

Edit Module

Follow us on Twitter @PostCity for more on what to eat, where to shop and what to do in Toronto.

Edit ModuleShow Tags

You may also like...

This long weekend head west for country culinary gems

This long weekend head west for country culinary gems

Temperatures are high, and come the weekend, Torontonians are keen to become country dwellers. But this doesn’t mean that palates have to suffer. Herewith are four amazing food experiences to check out while you’re on the road.
Posted 1 day ago
Allwyn’s Bakery to open a second location at Yonge and Sheppard

Allwyn’s Bakery to open a second location at Yonge and Sheppard

Cult favourite Jamaican restaurant Allwyn’s Bakery is opening a new location in North York.
Posted 2 days ago
Behind the scenes at Montgomery’s, the upcoming restaurant from Guy Rawlings and Kim Montgomery

Behind the scenes at Montgomery’s, the upcoming restaurant from Guy Rawlings and Kim Montgomery

Following months of renovations to their 19th-century digs, Guy Rawlings and his wife Kim Montgomery are finally set to open Montgomery’s on Aug. 15.
Posted 3 days ago
In Season and on the Menu: Cherries, from backyard trees to pies in the sky

In Season and on the Menu: Cherries, from backyard trees to pies in the sky

While Ontario has multiple varieties of deep, sangria coloured sweet cherries that are perfectly plump to enjoy raw, the province’s principle tart cherry, the Montmorency, he are better suited for cooking, unless you’re a fan of the mouth puckering, slightly bitter taste, like my dad (hence the 5-in-1 tree).
Posted 5 days ago
Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleEdit Module