LOCATION: Recipes >> Outdoor Cooking >> Jamaican Jerk Chicken
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Jamaican Jerk Chicken
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3 pounds skinless, boneless chicken breast halves
2 tablespoons olive oil
4 garlic cloves, 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 tablespoons lime juice
2 teaspoons kosher salt
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon hot sauce
To prepare the Jerk marinade, heat the oil in a large saucepan over
medium heat. Add the onion, scallions, garlic, chilies, spices and
herbs, saute, stirring often, until the 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 the mixture cool.
Place the chicken in a shallow non-reactive dish and rub the marinade
all over the chicken, cover and place in refrigerator for at least
4 hours or overnight. Turn chicken halfway through this marination
period.
Prepare the grill for the direct heat method. Spray the grid with
a non-stick spray oil and let it get hot. Remove the hot grid and
re-spray the oil, replace to grill. Place the chicken on the grid
and cook over medium-hot temperature for 8-9 minutes then flip.
Disgard the remaining marinade. Grill an additional 6-7 minutes
until the juice run clear. Remove to a platter.
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