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Monday, January 21, 2013

Jerk Chicken

I have been looking for a good jerk chicken recipe for awhile now.  The funny ... or sad, I truly think in this case....thing is, I have had this recipe in my "must try" folder for awhile now.  How it kept slipping under my radar, I will never know.  I found this recipe awhile back on Larry's blog and all but forgot about it (I am spacey from time to time to time to time....) until recently, when he made note of it again just a few months ago.  I would have given him a great big hug and kiss (sorry, Bev, I mean no offense by that one) had he actually been in front of me when I clicked on his blog that morning.  I was looking for ideas regarding grilled chicken... you know how I love the grilled chicken... and there it was.. staring me square in the eyes.......    and... we all know you can't turn down a good jerk marinade when it's staring into your eyes :)

Jerk Chicken
Adapted from Larry, Big Dude's Electric Ramblings
- Serves 2 -
Printable Recipe 
Ingredients:
3 Habanero chiles, cut in half
1 teaspoon dried thyme
1 teaspoon allspice
1 garlic clove, quarter
1 teaspoon sugar
1/2 teaspoon black pepper
2 Tablespoons olive oil
2 Tablespoons soy sauce
1 Tablespoon lime juice
2 Tablespoons orange juice
2 Tablespoons white wine vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 boneless, skinless chicken breasts

Directions:
Place all ingredients, except the chicken, into a food processor or blender and blend until chiles are chopped fine.  Rinse the chicken and pat dry with a paper towel.  Place in a resealable plastic bag and pour the marinade over.  Seal and place in refrigerator and allow to marinate for a minimum of 2 hours or overnight. (Larry does his overnight, I let mine marinate for 4 hours.  The longer it marinates, the more flavorful your meat will be)

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard marinade.  Place the chicken over direct heat and allow to grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to rest for 5 minutes.  Serve with Lemon Aioli if desired.  Enjoy.

One Year Ago:  Chocolate Chocolate Chip Cookies
Two Years Ago:  Sriracha Chicken Wings
Three Years Ago:  Lemon Tuna Pasta with Basil & Zucchini

9 comments:

StephenC said...

Holy cow, three habaneros? Your breath should not be allowed near an open flame.

belleau kitchen said...

looks bloody tasty and healthy too? I need to buy more chicken breasts... we had jerk chicken in Cali this last week at a fab restaurant called Cha Cha Chicken... was fabulous!

Yenta Mary said...

A perfect dish - light enough for warm days, spicy enough to bring heat to cold ones! It's snowy here, and the windchill is hovering 'round 7; oh, to smell Jerk chicken and feel its warmth ... :)

Pam said...

Larry to the rescue! The jerk chicken looks fantastic & so flavorful!!!

Big Dude said...

I'm always up for a hug and kiss from a young woman - thanks for the shout out. Hope you liked it and of course, I like your aioli addition.

Biz said...

Wow, three habaneros! A girl after my own heart, although I think this would be flavorful spicy, not just knock your socks off spicy.

It took my husband years to figure out that I didn't need to have the hottest ketchup, the hottest mustard, etc. - I'll have to try this!

Cranberry Morning said...

Looks great. Like the recipe, but probably will substitute something for the soy sauce. Tell me again, why is this called 'jerk' ?

Miss Meat and Potatoes said...

Yum! I'm a sucker for jerk chicken but my one attempt was super time consuming and just 'meh.' I'll have to try this one - looks like the ticket!

Chris said...

If I could only have one grilled chicken recipe to use for the rest of my life, it would be jerk chicken. Larry's is similar to the one I use, packed full of flavor.