This chicken smacks of summertime. I think the recipe was found in a grocery store ad from Oregon and it caught my husband's eye. I thought it looked like a hassle and I (mistakenly) thought I didn't like jerked chicken and took no part in its historic inauguration. Alas, It was downright incredible and ever since then, this has sort-of been my husband's thing. It's ludicrously flavorful, sweet and tangy. I can never believe that it's good for me, but it really is!
Jerk Chicken
6 Green onions
1 onion chopped
A bit of jalapeno or habenaro, seeded (I'm a wimp so I barely use any)
3/4 C soy sauce
1/2 C white vinegar
2 TBS olive oil
3 TBS brown sugar
1 tsp fresh thyme
1/2 tsp each nutmeg, allspice, and cloves
1. Place all the above ingredients in the blender and puree.
2. Marinate 1 1/2 lbs of chicken breasts in the sauce overnight in the fridge.
3. Grill on breasts on med-high 6 minutes on each side until cooked through. We didn't have a grill when we first made it, so we threw everything in a large pan and cooked it in the marinade (sort-of curry style).
4. Garnish with fresh sliced limes and serve with sweet potatoes, rice, coconut shrimp or grilled veggie kababs.
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