Jamaican Jerk Chicken
Hot habanero peppers will bang on your taste buds like steel drums! This fiery marinade is so hot and so good, you'll want to use it all through the summer.
Serves 6 servings
Prep time: 20 minutes
Cook time: 60 minutes
Ingredients:
6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
0.5 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1.5 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1.5 cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped
1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
3. Pour the blended marinade mixture into bowl with chicken. Cover and marinate in the refrigerator at least 2 hours.
4. Preheat an outdoor grill for medium heat and lightly oil grate.
5. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
B-man
