Jerk Chicken
Ingredients
1 small onion quartered
3 green onions, corsely chopped
2 garlic cloves
3 small chiles, corsely chopped
1/3 cup olive oil
3 Tbsp white wine vinegar
3 Tbsp fresh lime juice
3 Tbsp orange juice
3 Tbsp soy sauce
Directions
Combine first 16 ingredients in a blender: process until smooth. Place chicken in a large zip-tip plastic freezer bag; pour marinade over chicken, and seal bag. Refrigerate at least 8 hours and up to 24 hours, turning occasionally.
Light grill, heating on high. Remove chicken from marinade, allowing some of the marinade to remain on the the chicken; discard remaining marinade. Place chicken on grill rack coated with cooking spray and grill 45 minutes or until done, turning after 25 min. Let chicken rest 5 minutes.
This is great served with our Coconut Rice Recipe as shown above.
NOTE: There are as many different jerk marinades. This fragrant version is a little lighter on the hot peppers than some, but feel free to kick it up a notch or make it milder by substituting jalapenos.
Total Time: 1 hour + overnight
Prep: 15 min
Cook: 45 min
Yield: 4 servings
Level: Easy
MARGIE'S FAVORITE RECIPES
© Margies Favorite Recipies 2014 - All Rights Reserved
2 Tbsp dark brown sugar
1 Tbsp fresh thyme leaves
2 tsp ground allspice
1 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
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cooking spray
