Jamaican Jerk Chicken

Sweet and Spicy foods, I have to say are my favorite! This recipe gives me both with a kick. Jamaican Jerk Chicken, Mango Salsa, Black Beans and Cilantro/Lime Jasmin Rice.
Jamaican Jerk Chicken
Jamaican Jerk Chicken
1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Ground nutmeg
3/4 teaspoon Ground cinnamon
2 tablespoons fresh chopped Garlic
2 tablespoon Brown Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 Orange juice
1 Lime juice
1 cropped Habañero (you might want to wear gloved chopping this. Do not get in your eyes.) *You may also substitute for Serranos
3 Green onions finely chopped
1 cup Onion finely chopped
4 to 6 chicken breasts (point holes with fork in chicken)

In a large bowl, combine all of the dry ingredients. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.

Seed and finely chop Habañero. Then add the Habañero, fresh garlic, green onions, onion, and mix well. Add the chicken breasts, cover and marinate for at least 6 hours, best over night.

Preheat an outdoor grill or cook in oven on broiler pan at 425 degrees.

Remove the breasts from the marinade and grill or bake. About 6 minutes on each side or until fully cooked. , you may want to brown a bit the last few minutes under the broiler.

While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping sauce or spoon over the top.

The Black beans where canned, rinsed and cooked on stove top with a pinch of salt.
The Mango salsa was from Costco.

Cilantro/Lime Jasmine Rice
Cook Jasmine Rice according to package.
Add juice of 2 limes for a serving of 4-6
Add chopped cilantro, about a 1/2 cup.
Add about 2 tablespoons of butter, mix all ingredients together.

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