Jamaican Jerk Chicken Recipe Video
Caribbean Jerk Chicken over a bed of arugula is a great summertime lunch. You must try it!
Ingredients
4 boneless, skinless chicken breast halves, trimmed
2 oz of your favorite jerk seasoning
1 package of pre-washed baby spinach
1 green pepper julienned
1 red pepper julienned
8 oz of walnut halves
4 oz sliced provolone cheese
For the balsamic vinaigrette:
2 TBSP olive oil
2 TBSP balsamic vinegar
sea salt/black pepper
1 TBSP dried herbs
Directions
Coat chicken with seasoning evenly.
Put on preheated grill for 4 minutes on each side.
Cover Chicken with foil for about 10 minutes.
Meanwhile, divide the spinach up evenly. Add the julienned pepper, nuts, and cheese.
Slice chicken breasts in strips and lay one sliced breast over each salad.
In small container create the dressing by mixing balsamic vinegar, olive oil, salt, pepper and dried herbs. drizzle evenly among salad.
Put on preheated grill for 4 minutes on each side.
Cover Chicken with foil for about 10 minutes.
Meanwhile, divide the spinach up evenly. Add the julienned pepper, nuts, and cheese.
Slice chicken breasts in strips and lay one sliced breast over each salad.
In small container create the dressing by mixing balsamic vinegar, olive oil, salt, pepper and dried herbs. drizzle evenly among salad.
Editors Review
Tongue tickling at the same time tongue searing, the hot, succulent, fiery, and flavorful Carribean jerk chicken is quite a firework. Chef Jason Aziz tells you how to prepare this tropical treat at home without much toil. The traditional flavors and fiery hot temperament is likely to get your tongue burning for some more. A tasty treat that’s worth a shot.Questions, Comments and Reviews
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