I like to use boneless, skinless chicken breasts to cut down on the fat since I am dieting but it would be more flavorful with bone-in chicken pieces (white & dark). I use 2 habeneros and I leave the seeds in because I love hot food but the heat could be tamed with a milder chile, such as a jalapeno or serrano. I usually serve this with roasted baby red potatoes with a purchased dry jerk seasoning and a mixture of corn & bell peppers.
Yield: 4 Ready in 1 days, 30 minutes
favorite of 23 people 11 people want to try
Verified by stevemur
|1 cupGreen onion; chopped|
|2 eachHabenero chiles; chopped|
|1 tablespoonSoy sauce|
|1 tablespoonLime juice|
|2 1/2 teaspoonsAllspice; ground|
|1 1/2 teaspoonsdry hot mustard|
|1 eachBay leaf; crumbled|
|2 clovesGarlic; chopped|
|3/4 teaspoonThyme; crumbled|
|1 1/2 poundsChicken breasts; boneless, skinless|
Jerk Chicken Preparation
1. In a blender or food processor combine all ingredients except chicken and blend to a paste.
2. Put chicken breasts in a glass casserole dish or plastic bag and rub the marinade all over. Cover with plastic wrap or seal the bag and press out excess air and refrigerate overnight.
3. Grill chicken either outside or on an indoor grill until cooked through.
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