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.
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Holy cow, three habaneros? Your breath should not be allowed near an open flame.
ReplyDeletelooks 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!
ReplyDeleteA 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 ... :)
ReplyDeleteLarry to the rescue! The jerk chicken looks fantastic & so flavorful!!!
ReplyDeleteI'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.
ReplyDeleteWow, three habaneros! A girl after my own heart, although I think this would be flavorful spicy, not just knock your socks off spicy.
ReplyDeleteIt 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!
Looks great. Like the recipe, but probably will substitute something for the soy sauce. Tell me again, why is this called 'jerk' ?
ReplyDeleteYum! 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!
ReplyDeleteIf 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.
ReplyDelete