Jamaican Jerk Chicken
Ingredients
- 6 skinless, boneless chicken breast halves - cut into chunks
- 1 cup water
- 4 limes, juiced
- 2 tablespoons vegetable oil
- 2 teaspoons ground allspice
- 2 teaspoons dried thyme
- 1 ½ teaspoons ground black pepper
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2 onions, chopped
- 1 ½ cups chopped green onions
- 2 habanero peppers, chopped
- 6 cloves garlic, chopped
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Instructions
- Place chicken in a medium bowl. Cover with water and lime juice. Set aside.
- Place oil, allspice, thyme, black pepper, salt, brown sugar, ginger, and nutmeg in a blender; blend until well combined. Add onions, green onions, habanero peppers, and garlic; blend until almost smooth.
- Pour most of the blended marinade mixture into the bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Stir chicken until well coated. Cover the bowl and marinate in the refrigerator for at least 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook chicken slowly on the preheated grill, turning frequently and basting often with reserved marinade mixture, until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
Source
Original recipe: View Original