Ok so this is one of my family favorites that is just perfect for the summer
grilling season! Enjoy!
Jerk Chicken
Prep time: about 15 minutes
Cook time: 20 minutes
Total recipe time: 1 hour 35 minutes
4 boneless chicken breast
Rub ingredients
2 tbsp ground ginger
2 tbsp brown sugar
1 tbsp garlic powder
1 tbsp coarse sea salt
2 tsp black pepper
2 tsp thyme
1 tsp cinnamon
1 tsp ground red chili pepper
1 tsp cloves
1 tsp nutmeg
1 tbsp parsley
1/2 finely chopped jalepeno
1 tbsp finely chopped onion
* Combine all ingredients together.Split evenly and save 1/2 for the marinade.Set other half aside for the rub.
Marinade ingredients
1/2 of the rub seasoning
1/4 cup white vinegar
1/2 of a lime, juiced
1 tbsp honey
1/4 cup white wine (the cheaper, the better the flavor)
1 tbsp hot chili paste (I use the thai variety)
To make the marinade combine all of the above ingredients. Add the chicken breast to the marinade in a large bowl. Turn several times with a fork to coat. Let the mixture sit for one hour, turning the chicken every 15 minutes to make sure each side gets coated evenly. Remove the chicken from the marinade but save the excess to brush the chicken down with once it is on the grill. Rub each side down with the dry rub. Heat grill to medium heat. Grill chicken for about 5 minutes on the first side to get the rub to "crust" over. Then turn the chicken over. Continue grilling until done remembering to brush on remaining marinade every few minutes to keep the chicken moist. When chicken is done let it rest for 5 minutes before serving. Serve with Pineapple-Mango Salsa.
Jerk Chicken
Prep time: about 15 minutes
Cook time: 20 minutes
Total recipe time: 1 hour 35 minutes
4 boneless chicken breast
Rub ingredients
2 tbsp ground ginger
2 tbsp brown sugar
1 tbsp garlic powder
1 tbsp coarse sea salt
2 tsp black pepper
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2 tsp thyme
1 tsp cinnamon
1 tsp ground red chili pepper
1 tsp cloves
1 tsp nutmeg
1 tbsp parsley
1/2 finely chopped jalepeno
1 tbsp finely chopped onion
* Combine all ingredients together.Split evenly and save 1/2 for the marinade.Set other half aside for the rub.
Marinade ingredients
1/2 of the rub seasoning
1/4 cup white vinegar
1/2 of a lime, juiced
1 tbsp honey
1/4 cup white wine (the cheaper, the better the flavor)
1 tbsp hot chili paste (I use the thai variety)
To make the marinade combine all of the above ingredients. Add the chicken breast to the marinade in a large bowl. Turn several times with a fork to coat. Let the mixture sit for one hour, turning the chicken every 15 minutes to make sure each side gets coated evenly. Remove the chicken from the marinade but save the excess to brush the chicken down with once it is on the grill. Rub each side down with the dry rub. Heat grill to medium heat. Grill chicken for about 5 minutes on the first side to get the rub to "crust" over. Then turn the chicken over. Continue grilling until done remembering to brush on remaining marinade every few minutes to keep the chicken moist. When chicken is done let it rest for 5 minutes before serving. Serve with Pineapple-Mango Salsa.
