Sunday, August 15, 2010

Jamaican Jerk Chicken

This is a great recipe that I got while taking a cooking class at the Chopping Block.  The instructor used chicken wings and while they tasted great and are perfect for party food I thought that chicken breasts would be more practical and healthier for an easy weeknight dinner. 

Just a warning, this dish definitely has some heat but for those that don't enjoy spicy food as much as I do use less jalapeno pepper or none at all. 

Jamaican Jerk Chicken
**adapted from the Chopping Blocks recipe

Prep Time: 1 hour 10 minutes  (10 minutes to make marinade, 30 minutes to marinate chicken breasts and 30 minutes to bake or about 12 minutes to grill)

Serves 4

1/2 red onion, diced
4 or 5 green onions, diced
1 jalapeno, seeds removed and diced
2 tsp chopped thyme
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp allspice
1 tsp sugar
3 T. soy sauce
1 T. olive oil
1 T. cider vinegar
4 chicken breasts

Process the first 11 ingredients in the food processor. Put chicken breasts in a ziplock bag, pour in sauce and marinate for at least 30 minutes (can marinate overnight if desired).  Grease baking dish with cooking spray and bake at 375 for 30 minutes or grill 5-6 minutes on each side.

Serve with cilantro and lime wedges as a garnish.

Suggested side dishes that I have made in the past are sweet potato fries (yum!), Caribbean slaw, or couscous with black beans, red pepper, a little lime juice and jerk seasoning.

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