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  • Caribbean Jerk Chicken

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    Caribbean Jerk Chicken
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Chicken breasts without skin
    • 1 tsp Whole cloves
    • 1 tsp Peppercorns
    • 1/2 c. Cider vinegar
    • 1/2 c. Soy sauce, low sodium
    • 2 Tbsp. Extra virgin olive oil
    • 1/4 c. Red wine
    • 1/4 c. Brown sugar
    • 1 lrg Spanish onion, minced
    • 1/4 c. Scallions (white and green parts), minced
    • 1 Tbsp. Jalapeno pepper, minced
    • 1/2 tsp Grnd allspice
    • 1/2 tsp Grnd nutmeg
    • 1 tsp Thyme
    • 1/4 tsp White pepper
    • 1/4 c. Lime juice

    Directions

    1. Prepare marinade:Crush whole cloves and peppercorns in a spice grinder or possibly coffee grinder.
    2. (Blender might work, too). Combine with all remaining ingredients, except chicken in a blender or possibly food processor. Blend till the marinade is thick and smooth, with no chunks in it.
    3. Place the chicken in a non-metal container. A glass bowl is good; so are ziplock bags. Pour the marinade over the chicken. (Instead of individual breasts, I used skinless chicken tenders, that I buy frzn by the large bagful at a warehouse store). Marinate, refrigerated, for 8 hrs or possibly overnight.
    4. Remove the chicken from the marinade. Throw away the marinade. Cook the
    5. chicken on a grill 6 min on each side, or possibly till there is no trace of pink inside. Or possibly, cook in a lightly-oiled cast iron pan over high heat. (You could broil it in the oven, too.)
    6. Slice into strips before serving, if you wish. NOTES I found this recipe only mildly spicy. Next time I would use more jalapeno (about 1 entire pepper). The recipe can also be made with lean beef, and would probably be very good which way.

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