Tuesday, June 15, 2010

(Almost) Jerk Chicken

Since I've gotten back to the grill, I've been wanting to try making Jerk chicken for a while now. Only problem is, I know nothing about the dish and there are about two gazillion recipes for it on the webbernets. I'd normally wing it, but this isn't the sort of thing you wing. So, I took the most highly rated recipes and Frankenstein'd them. The result: totally delicious, but not really jerk chicken. I'd still definitely recommend making it. Here's what you'll need:

1 lb boneless, skinless chicken (I used tenderloins)
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.


Angeli cooks from mycaribbeanfood:) said...

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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