| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jamaican | 1 | servings | |
INGREDIENTS
| 3 | lb | Chicken breast halves without skin; boneless |
| 2 | tb | Olive oil |
| 4 | Garlic cloves; minced | |
| 2 | Scallions; finely chopped | |
| 2 | Hot chili peppers; seeded and minced | |
| 2 | Bay leaves | |
| 1 | md | Onion; finely chopped |
| 1/4 | c | Dark rum |
| 2 | tb | Lime juice |
| 2 | ts | Kosher salt |
| 1/2 | ts | Ground allspice |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Hot sauce |
INSTRUCTIONS
JERK MIXTURE 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. Recipe by: Larry Gerber Converted by MM_Buster v2.0l. Yield: 8 Posted to bbq-digest by "Fergy" <circlef@zebra.net> on Oct 30, 1999, converted by MM_Buster v2.0l.
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