Jamaican Jerk Chicken Recipe
Hot, spicy Jamaican Jerk Chicken will look more than welcoming from its plate. And beware if you cook this Jamaican Jerk Chicken well before your guests arrive-they might have an empty dish waiting for them.
Ingredients
| 1 Dried Habanero Chile, reconstituted, seeded and coarsely chopped | ||
| Prepared mustard | 2 Tablespoon | |
| Rosemary | 2 Tablespoon | |
| Basil | 2 Tablespoon | |
| Thyme | 2 Tablespoon | |
| Green onion | 1/3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), quartered | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Lime juice | 2 Tablespoon | |
| 4 chicken breasts, bone-in, or thighs with legs attached, skinless | ||
Directions
In a small food processor or blender, mix chopped chile and all ingredients except chicken; blend well.
Arrange chicken in a nonmetal dish.
Brush 3/4 of the mixture over the chicken; cover.
Refrigerate chicken and leftover chile mixture for 2-6 hours.
Arrange chicken pieces on broiler pan or grill.
Grill or broil chicken, 4 inches from heat, for 25-30 minutes, or until juices run clear, turning once and brushing with remaining chile mixture.
Arrange chicken in a nonmetal dish.
Brush 3/4 of the mixture over the chicken; cover.
Refrigerate chicken and leftover chile mixture for 2-6 hours.
Arrange chicken pieces on broiler pan or grill.
Grill or broil chicken, 4 inches from heat, for 25-30 minutes, or until juices run clear, turning once and brushing with remaining chile mixture.
Chef
