Sunday, November 2, 2008

Jay's Jerk Chicken

I used to search for a jerk chicken recipe and Jay's Jerk Chicken got a lot of good reviews. I was kind of skeeved out at first by having to use a food processor to chop all of the liquid and vegetables together but it gave the meat a great flavor. I ended up marinating this over night so the flavor infused really well. I served it with pineapple and rice and the sweetness of the pineapple really balanced out the flavor nicely. I think we would definitely have this again.

(Source: Allrecipes)
Servings: 4

6 green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded and minced
3/4 cup soy sauce
1/2 cup distilled white vinegar
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 1/2 pounds skinless, boneless chicken breast halves

In a food processor or blender, combine all of the above ingredients besides the chicken. Mix for around 15 seconds. Place chicken in medium bowl and cover with marinade. Refrigerate for 4-6 hours or overnight.

Preheat grill, grill pan, or broiler. Lightly oil grill grate. Grill chicken for 6 to 8 minutes or until juices run clear (I ended up grilling mine for longer than 8 minutes but I used a grill pan and my chicken was pretty thick).