Thursday, June 30, 2011

Jerk Chicken

Jerk Chicken
4 Servings

4 Chicken breasts, 6 – oz., boneless, skinless

For the Jerk Seasoning:
1 tablespoon allspice
¼  teaspoon nutmeg
¼ teaspoon ground clove
1 teaspoon cinnamon
10 scallions, trimmed and chopped
5 garlic cloves, peeled
4 jalapeno peppers, seeded
1/3 cup red wine vinegar
1 tablespoon brown sugar
2 tablespoons grapeseed oil
1 teaspoon black pepper
2 tablespoons tamari
1 tablespoon freshly squeezed lime juice

Prepare Jerk Seasoning by placing ingredients in a food processor or blender. Puree until smooth. Adjust seasoning if necessary.
Place chicken breast in a heavy-duty zip lock bag. Pour  ¾ of the Jerk Seasoning over chicken and refrigerate overnight.
Place remaining sauce in refrigerator until ready to use for basting the chicken.
Drain marinated chicken breasts by placing them on a rack.  Place rack over the sink or on a sheet pan.
Heat the grill.  Once grill is hot, carefully wipe down the grill rack with oil to prevent chicken from sticking.  To wipe down grill; pour oil (canola or peanut) on a clean cloth then wipe down rack with the oil. 
Place drained chicken on grill and cook for 9 – 10 minutes over medium heat on each side. 
Baste with reserved Jerk Seasoning on both sides the last 3 minutes of grilling.
Remove cooked chicken from grill and allow to rest 10 minutes. 
Slice and arrange BBQ Jerk chicken on a platter.

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