Side Pannel
Jerk Chicken #2
Ingredients List
- 6 -(up to)
- 8 Green onions; diced
- 1 Medium-sized onion; diced
- 2 -(up to)
- 4 Bonnet peppers or Jalapeno
- -peppers; seeded and minced
- 3/4 c Soy sauce
- 1/2 c Red wine vinegar
- 1/4 c Vegetable oil
- 1/4 c Brown sugar
- 2 tb Fresh thyme leaves
- 1 ts Whole cloves; crushed
- 1 ts Black peppercorns; crushed
- 1/2 ts Ground cloves
- 1/2 ts Ground nutmeg
- 1/2 ts Ground allspice
- 1/4 ts Ground cinnamon
- 1 1/2 lb Skinless; boneless chicken
- -breast; cut into strips
Directions
Jerk Chicken (from 'A Taste Of The Tropics' by Jay Solomon).
Place all ingredients except chicken in a food processor fitted with a
metal blade. Process for 10 to 15 seconds at high speed. Place the chicken
in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours.
Preheat grill until coals are gray to white.
Remove the chicken from the marinade and drain off any excess liquid. Place
on the oiled grill and cook for 4 to 5 minutes on each side, or until the
chicken is white in the center. Serve the chicken with fried plantains,
pumpkin rice with kale, and steamed okra.
Alt: Jerk chicken can also be baked in the oven. Pour the jerk marinade
over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours,
turning after 3 hours. Remove the chicken pieces and place on a baking
sheet. Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily
away from the bone. Bake 30 to 40 minutes if using chicken breast strips.
Place all ingredients except chicken in a food processor fitted with a
metal blade. Process for 10 to 15 seconds at high speed. Place the chicken
in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours.
Preheat grill until coals are gray to white.
Remove the chicken from the marinade and drain off any excess liquid. Place
on the oiled grill and cook for 4 to 5 minutes on each side, or until the
chicken is white in the center. Serve the chicken with fried plantains,
pumpkin rice with kale, and steamed okra.
Alt: Jerk chicken can also be baked in the oven. Pour the jerk marinade
over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours,
turning after 3 hours. Remove the chicken pieces and place on a baking
sheet. Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily
away from the bone. Bake 30 to 40 minutes if using chicken breast strips.
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