A wonderful recipe for Not-Too-Spicy grilled jerk chicken.
4 boneless, skinless chicken breast halves, trimmed
2 Tbsp chopped onion
1 small jalapeno pepper, stem removed, cut in large chunks (keep most of the seeds and ribs in)
1/4 cup light brown sugar
1 Tbsp allspice
1/4 tsp ground cinnamon
1/4 tsp powdered ginger
1 tsp mild red pepper flakes
1/4 tsp ground cloves
1/4 tsp ground cumin
2 tsp kosher salt
1 tsp fresh black pepper
2 Tbsp canola oil
Place the trimmed chicken breasts in a large mixing bowl.
Combine remaining ingredients in a mini food processor or blender, and pulse until the ingredients turn into a uniform paste. Pour this marinade over the chicken breasts, and turn the chicken over and over to make sure each piece is coated with marinade.
Transfer chicken and all of the marinade to a zip lock bag, and refrigerate for at least 2 hours, or overnight.
When you’re ready to cook, preheat a grill or a panini press.
Remove the chicken from the bag, and shake off excess marinade. Grill for 5 minutes per side, depending on the thickness of the chicken breasts.
Serve hot, at room temperature, or cold.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.