Monday, July 28, 2008
Jamaican Jerk Chicken
What can I say? I love to grill. I prefer a charcoal kettle grill, but the convenience of a gas grill on busy days does come in handy. I have so many favorites on the grill but the ULTIMATE grill food for me is Jamaican Jerk Chicken.
2 Tbsp. Olive Oil
1/2 cup Sliced Green Onions
1 Small Red Bell Pepper, chopped
2 Cloves Garlic, finely chopped
1 tsp. Dried Thyme
1 tsp. Curry Powder
1/2 tsp. Salt
1/2 tsp. Cumin
1/2 tsp. Ginger
1/4 tsp. Pepper
1/4 tsp. Paprika
1/8 tsp. Cayenne Pepper
6 Boneless, Skinless Chicken Breasts (I cut into strips but you can leave whole)
Heat oil in skillet over medium heat until hot. Cook all ingredients except for chicken for about2 minutes, stir frequently until pepper is crisp tender, cool. This is where a good ziploc bag comes in handy to coat and smoosh the marinade over the chicken...marinate for 30 minutes - 3 hours (I have been known to leave overnight). Don't be put off by the color of the spice combination...trust me, this won't taste at all like it looks!
Grill chicken 4-6 inches from medium coals 15-20 minutes or until done, less if cooking strips. If cooking for a crowd like I find myself doing quite regularly, you can put the cooked chicken into a crock pot set to warm while you finish cooking the remainder of the chicken.
Leftovers are great cold on a chef salad.