Shelly's Recipe

JAMAICAN JERK CHICKEN

Category: Poultry I

3 lb boneless, skinless chicken breasts
Jerk Mixture
2 tbsp olive oil
4 clove garlic, minced
2 scallions, finely chopped
2 hot chili peppers, seeded and minced
2 bay leaves
1 medium onion, finely chopped
1/4 cup dark rum
2 tbsp lime juice and kosher salt
1/2 tsp ground allspice, dried thyme, ground cloves and hot sauce

Prepare marinade by heating oil in a large saucepan over medium heat. Add onions, scallions, garlic, chilies, spices and herbs, saute, stirring often, until mixture turns to a deep golden brown, 6-7 minutes. Increase the cooking temperature and stir in the salt, rum and lime juice. Simmer the mixture until all the liquid is absorbed. Season to taste by adding more salt or lime juice. Let mixture cool.

Place chicken in a resealable bag and rub marinade all over, turning to coat. Place in the refrigerate at least 4 hours or overnight. Turn chicken halfway through the marinating period.

Prepare the grill for direct heat method. Spray grid with cooking spray and let it get hot. Remove the hot grid; respray replace on the grill. Place the chicken on the grid and cook over medium-hot heat for 8-9 minutes then flip. Discard remaining marinade. Grill an additional 6-7 minutes until the juice runs clear.