|⅓ cup||Olive oil|
|3 tablespoons||Distilled white vinegar|
|1½ tablespoon||Fresh lime juice|
|¼ cup||Minced green onions|
|2||Cloves garlic; minced|
|1||Scotch bonnet or jalapeno pepper; seeded, minced|
|1 teaspoon||Dried thyme leaves|
|¾ teaspoon||Ground allspice|
|½ teaspoon||Each: ground cinnamon; salt (up to)|
|½ teaspoon||Cayenne pepper; to taste|
|3 pounds||Boneless; skinless chicken breasts and/or thighs; cut into bite-size chunks|
This version of Jamaican jerk marinade is adapted from Melanie Barnard's new book, "The Best Covered and Kettle Grills Cookbook Ever." It's a nice balance of spice, heat and sweetness. For a party, use it on chunks of boneless chicken breast or thigh to be cooked quickly on skewers. For a sit-down meal of fewer people, do a whole chicken, cut into pieces.
1. Combine all ingredients except chicken in a glass or stainless steel bowl; mix well. Rinse the chicken under cold water, pat dry with paper towels and place in a large, sealable plastic bag. Pour in the marinade, seal the bag, then tip and turn it so all the chicken is coated.
Refrigerate at least 4 hours, up to 24.
2. To cook, prepare a medium fire in a charcoal or gas grill. Remove chicken from the marinade, thread on the skewers and grill, turning occasionally, until the outside is rich brown and the juices run clear when pierced with a knife tip. Skewers will cook in 15 to 20 minutes.
Nutrition information per serving: 120 calories, 16 g protein, 1 g carbohydrate, 5 g fat, 43 mg cholesterol, 91 mg sodium.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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