- 6 boneless chicken breasts, skin removed
- 6 tablespoons vegetable, olive or grapeseed oil
- Juice and zest of one lime
- 2 shallots, chopped
- 1 Scotch Bonnet* or Habanero peppers (you can add additional if you'd like it very hot)
- 2 tablespoons Gourmet Garden Garlic or 3 garlic cloves chopped
- 2 tablespoons fresh thyme or 1 tablespoon dried thyme
- 1 tablespoon Gourmet Garden Ginger or minced peeled ginger
- 1 tablespoon packed dark brown sugar or molasses
- 2 teaspoons allspice berries or ground allspice
- 2 teaspoon ground cinnamon
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons white vinegar
Chicken is an inexpensive protein. Poultry is a wonderful protein to work with because it not only welcomes other ingredients but allows them to shine!
Note for you: Be carefwul when using Scotch Bonnet and Habanero peppers. They are very hot and should be handled with gloves on. Because the ingredients for the jerk marinade will be blended, there is no need to chop the ingredients finely.
Except for the chicken, place all ingredients in the blender and blend until smooth.
Run chicken breasts under water and dry off with paper towels and place in a container. Be sure to clean your sink out well. Cut chicken into 2-inch pieces.
Pour jerk marinade over, coat well and cover. Place in your refrigerate to marinate overnight. I would say that the least amount of time to marinate would be 4 hours.
Place each piece of chicken on skewers. If you use wooden skewers, be sure to soak them in water for 15 to 30 minutes before placing on a hot grill. Grill until juices run clear. If using bone-in chicken breasts keep in mind that they will take longer to cook than boneless chicken breasts, particularly chicken breasts that have been cut into 2-inch pieces for kabobs. If using a meat thermometer for whole chicken breasts, always place it in the thickest part of the breast and when it reaches 165 degrees it’s done; we don’t want dry chicken!
Serve with steamed rice or a nice hearty salad and enjoy! using my rice cooker, I made Basmati infused with cloves, mace, cinnamon and two bay leaves – delicious!