Healthy Eating
Jamaican Jerk Chicken
Description :
This jerk chicken recipe is a succulent, tropical treat. You'll love the heat and flavor of this fiery marinade.
Ingredient :
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6 skinless, boneless chicken breast halves - cut into chunks
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1 cup water
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4 limes, juiced
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2 tablespoons vegetable oil
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2 teaspoons ground allspice
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2 teaspoons dried thyme
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1 ½ teaspoons ground black pepper
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1 teaspoon salt
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1 teaspoon brown sugar
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1 teaspoon ground ginger
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½ teaspoon ground nutmeg
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2 onions, chopped
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1 ½ cups chopped green onions
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2 habanero peppers, chopped
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6 cloves garlic, chopped
Direction :
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Place chicken in a medium bowl. Cover with water and lime juice. Set aside.
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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.
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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.
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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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).
