| Jerk Chicken |
Preparation Time: 15 minutes; plus 3 hours to marinate
Total Time: 45 minutes
Flavor: Tropical
Serves: 4
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4 scallion, chopped
4 garlic clove, chopped
1 yellow onion, small; chopped
4 Scotch bonnet pepper, or habanero, or jalapeno; stemed and seeded
2 fresh lime, squeezed to yield 1/4 cup
2 tablespoon soy sauce
3 tablespoon olive oil, plus more for grates
1 tablespoon coarse salt
1 1/2 tablespoon light brown sugar, packed
1 tablespoon fresh thyme, or 1 teaspoon dried thyme
2 teaspoon ground allspice
2 teaspoon black pepper
2 teaspoon fresh gingerroot, about a 1-inch piece
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 bone-in skinless chicken breast halves
Make the marinade:
Combine scallions, garlic, onion, hot chile peppers, lime juice, soy sauce, oil, salt, sugar, thyme, allspice, black pepper, ginger, nutmeg and cinnamon in a blender or food processor and blend until smooth.
Place the chicken in a shallow dish. Pour marinade over chicken and toss to coat. Cover and refrigerate for 2 hours or up to overnight; turning once or twice. Let chicken stand at room temperature 1 hour before cooking.
Heat grill to medium-high and oil grates.
Remove chicken from marinade; discard marinade. Place chicken on grill, cover and cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.
Move chicken to a cooler part of the grill. Grill, covered until chicken is cooked through, 10 to 15 minutes more.
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Contact us for additional information.
Phone: 1-888-610-5935 or 847-510-5935 or request information online.
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