1 lb boneless, skinless chicken (I used tenderloins)
Marinade
1 bunch green onions, chopped
1 pepper, seeded and finely diced (I used Serrano)
1/2 C white vinegar
3 tbsp teriyaki sauce
1 tbsp dried thyme
2 tbsp olive oil
2 tsp salt
1 tsp cracked pepper
4 tsp allspice
2 tsp nutmeg
4 tsp ginger
Toss all of the marinade ingredients into a food processor and blend until mostly smooth. Place the chicken in a large zippy bag or storage container and pour the marinade over top of it. Marinate overnight, or at least 8 hours.
Fire your grill up medium-high, or about 400 degrees, and grill about 15 minutes (7-8 minutes each side) total for tenderloins, longer for whole breasts.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_lxCPj022rylUxG91m6XTf4wBsUs1xlAGd2zsfAOpUnimlu2clQhQ3B43UfZfRwdPqHdEZhsSgtiIKcG5iphYJl5gNkEgFXezehbClewr47Db9oauYfrHF_ZO-Yq9nYgDtWh1_pGmZxr/s400/foodies+1202.jpg)
1 comments:
What a great post - loving the ginger in your marinade, I am of Jamaican origin and have developed a jerk chicken marinade of my own, I find that scotch bonnet peppers are a key flavour in the marinade,If you want to try it - here is my jerk chicken recipe http://mycaribbeanfood.com/how-to-eat-jerk-chicken-wraps-with-your-whole-face/
Regards Angeli :)
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