Jerk Grilled Chicken

Those of you that know me well, know that I don't like huge chunks of meat... unless it's a filet mignon. No matter how good chicken breasts are, I never eat the whole thing and I just don't like it. I also pick all the meat out of Lean Cusine-type dishes. Anyway, that being said, I ate ALL of this chicken. It was amazing! I usually wouldn't post a marinade/grilled chicken recipe, but I feel it's my duty to share this with everyone. ENJOY.

3-4 boneless, skinless chicken breasts
1 c wood chips (for smoking on the grill) - optional

For the marinade:
1 bunch green onions, chopped
1 small white onion, chopped
2-3 habanero peppers, quartered with seeds removed
1/2 c lime juice
1 tbsp olive oil
1  tbsp brown sugar
1 tbsp whole allspice berries
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
1/2 tsp fresh thyme leaves

For the marinade, place all the ingredients in a blender and mix well. Place chicken in a glass dish and rub both sides of chicken with marinade (the marinade will be thick). Transfer the rest of the marinade into a small glass dish, cover, and refrigerate. You can marinate the chicken 2-24 hours. We marinated ours for almost 24 hours.

Grill: Soak wood chips in a small bowl of water for 10-15 min. Fold a 12x20" piece of foil in half to create a double-sided 12x10" thick piece. Transfer wood chips to center of the foil, allowing as much water as possible to drip off. Create a packet with the foil by folding in the ends. Make some holes in the top of the foil.

Put the foil packet until the grill rack and on top of the burners. Close the grill and heat it to medium-high until the packet smells smokey and you start to see smoke come out from under the grill. Grill the chicken, turning and basting occasionally (with the rest of the marinade), until cooked through - about 20-30 min.

You don't have to use the wood chips, it's just an option and it added flavor. If you don't have a grill, there is a broiler variation on the original link to this recipe (below).

Original recipe found here.

No comments:

Post a Comment