Simple Way to Prepare Any-night-of-the-week Grilled Jerk Chicken

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The ingredients needed to make Grilled Jerk Chicken:

1. Make ready 4-6 each chicken, breast or thighs 6 oz. each (delicious with pork :)
2. Get salt -to lightly season the chicken before it is marinaded
3. Get 2-3 ounces lime juice-fresh is best- 2-3 limes
4. Prepare 3 ounces oil
5. Prepare 1/4 teaspoon ginger,powdered or 1 tablespoon fresh peeled and chopped
6. Take 3 cloves garlic-chopped
7. Make ready 1/4 teaspoon cinnamon
8. Get 1/4 teaspoon allspice
9. Prepare 1/4 teaspoon black pepper
10. Make ready 1/4 teaspoon paprika
11. Prepare 3 tablespoons brown sugar
12. Make ready 1 teaspoon salt
13. Prepare 1 each scotch bonnet or habanero chilies wear gloves and take out the seeds for less heat
14. Prepare 2 tablespoons cilantro -no stems

Combine the chile, scallions, thyme, vegetable oil, brown sugar, vinegar, allspice and cloves in a large bowl and mix until the sugar dissolves. For our version of grilled jerk chicken, we started by creating a jerk paste brimming with spices. Remove chicken from the bag and discard marinade. This well rounded flavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta.

Steps to make Grilled Jerk Chicken:

1. Season the chicken lightly with salt
2. Mix the entire jerk marinade ingredients in the blender or food processor and puree for 1 minute.
3. Place the chicken and jerk marinade in a 1 gallon zip-lock bag and let sit for at least 1 hour more time adds more flavor. (This can marinate overnight)
4. Remove the chicken from the marinade an save the leftover marinade…you can brush the chicken with it just before you are done grilling.
5. On a moderate heated grill Cook until the the chicken has an internal temperature of 165 -170 degrees F.. Use the left over marinade and brush over the chicken 3 minutes before it is finished.
6. Cooking Notes -We also did this in a 350 degree oven and had very good results. Charcoal grill is my favorite !!!

Remove chicken from the bag and discard marinade. This well rounded flavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta. Or just make a chicken sandwich out of it! I also add garlic and a kiwi to the marinade. Divide chicken and marinade between two gallon-sized zipper-lock bags, or place in a large baking dish and cover tightly with plastic wrap.

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