Grilled Jerk Chicken
Ingredients
For jerk marinade
3 green onions, chopped
4 large cloves garlic, chopped
1 small onion, chopped
1 to 4 fresh Scotch bonnets or habanero chiles stemmed and seeded (Art used 2 and it was too spicy for me to comfortably eat. Use your own judgment and be careful.)
1⁄4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1⁄2 tablespoons salt
1 tablespoon brown sugar, packed
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3⁄4 teaspoon nutmeg, freshly grated
1⁄2 teaspoon cinnamon
For chicken
8 boneless, skinless chicken breasts (or other chicken parts that equal 8 servings)
Instructions
1. Make marinade: Blend all marinade ingredients in a blender until smooth.
2. Marinate and grill chicken: Divide Place chicken and marinade in a sealable bag or container. Stir well and seal. Refrigerate, turning once or twice, for 24 hours.
3. Let chicken stand at room temperature 1 hour before cooking.
4. Heat grill, grill pan, or griddle and grill until chicken is done. This will vary greatly due to the thickness of the chicken and the heat of your grill so you should check the chicken for doneness before serving. It tends to take 3-5 minutes per side on our grill when using thinner breasts.
Comments
Art loves Jerk Chicken. In August, when I was out of town, he made this for himself and loved it. He’s been wanting to make it for Lance and me every since. We finally got habaneros from the market so that Art could work his magic. Before the heat killed me, the flavors of this marinade were delicious. And then the heat got me and I couldn’t eat anymore. Sigh.
Shown here with Rice and Black Beans.
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