Recipes

[Carol1229]

The marinade goes together in no time flat with the help of the food processor. The only thing I added was a couple cloves of garlic to the mix-I don't ever remember making a Jerk Chicken recipe without garlic. I didn't plant thyme in the garden so had to use dried thyme rather than fresh-the 1/2 tsp. was plenty for us.

The boneless chicken breasts that I used were HUGE-a little over 2 lb. total for the 4 of them-and there was PLENTY of marinade for them and even a few more. I'm thinking if you're using chicken on the bone, 1 1/2 lb. would be about right.

I got a late start on getting this together so the chicken marinated about 5 hours......next time I'll give it a good 8 hours.

Having said that, there's NO lack of flavor in this chicken after a 4 hour lounge in the marinade pool. It's moist, juicy and VERY tender. It's not spicy in the "hot" sense......there's a little heat from the jalapeno, and some warmth from the cloves, nutmeg and allspice. I think I'll add some cinnamon and a little cayenne pepper the next time.

Bob suggests grilling this over medium-low heat-he wasn't happy that parts of the chicken got "WAY too brown" (his words) because of the sugar in the marinade.......sure didn't bother me-I loved every bite.

The chicken, along with sautéed summer squash and a big salad, made for one delightful dinner.....and there's plenty more to have leftover for a few nights. A little break from cooking always sounds pretty good to me.

I'm so glad I found this-from the TO TRY pile right into the favorite chicken dishes folder it went.


Carol


JERK CHICKEN
(Source: slightly adapted from recipe by Bobby @ blogchef.net)

1 1/2-2 lb. boneless skinless chicken breasts
6 green onions, chopped
1 onion, chopped
2 cloves garlic, chopped
1 jalapeno pepper, seeded and minced
3/4 c. soy sauce
1/2 c. white vinegar
1/4 c. vegetable oil
2 1/2 Tbsp. brown sugar
1/2 tsp. dried thyme OR 1 Tbsp. fresh thyme, chopped
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice

Combine green onions, onion, garlic, jalapeno pepper in the bowl of a food processor fitted with a metal blade; pulse until finely chopped. Add soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice; process until well mixed.

Place chicken in a large bowl or zip-loc bag; pour marinade over chicken. Allow chicken to marinate for at least 4 hours, or overnight for maximum flavor.

Lightly oil grill grates; preheat grill. Remove chicken from marinade; discard marinade. Grill chicken until cooked through and juices run clear. 4 servings.