Jamaican Jerk Chicken
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Most supermarkets carry big national brands, or sometimes supermarkets put their own brands on these mass-produced birds raised in cages. They are low in fat, they cook quickly, and they are pretty tender, however their flavor is pretty darn bland. Fortunately the grill provides just what they need. With a little oil, some seasonings, and maybe a sauce, they are very good on the grill.
ingredients
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serves: 4
4 boneless chicken breast halves [with skin] (about 6 ounces each)
PASTE:
2 scotch bonnet or jalapeno chile peppers (stems removed, roughly chopped)
4 scallions (white and light green parts only, roughly chopped)
1/4 cup vegetable oil
1 tablespoon red wine vinegar
1 tablespoon finely chopped fresh thyme
1 tablespoon soy sauce
1 tablespoon light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Servings Per Recipe: 4
Amount per Serving
Calories: 439
- Total Fat: 29.5 g
- Saturated Fat: 15.7 g
- Trans Fat: 0.2 g
- Cholesterol: 108.9 mg
- Sodium: 956.9 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1 g
- Sugars: 4.1 g
- Protein: 36.4 g
preparation
1. To make the paste: In a food processor, combine the paste ingredients and process until smooth.
2. Using a sharp knife, make parallel cuts, about 1 inch apart and 1/4 inch deep, into both sides of each chicken breast. Make similar cuts perpendicular to the first cuts to create crosshatch designs. Using a spoon [to protect your skin from the hot chiles], spread the paste all over the chicken, pushing it inside the cuts. Cover and refrigerate for 3 hours.
3. Grill the chicken, skin side down first, over Direct Medium heat until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. Serve warm.
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