jamaican jerk chicken

Wednesday, July 27, 2011

Your family will catch island fever with this Caribbean rub! The blend of thyme, a little cayenne and garlic provides plenty of flavor. To  omit all heat, skip the black & cayenne pepper - the kiddies will love the flavor without spice.

Pair with our oven-baked sweet potato fries!  {click here for the recipe!}

1 1/2 pounds organic/free-range, skinless chicken
1/2 small sweet onion (Vidalia, Maui, Walla Walla), chopped
1 scallions, chopped
1 garlic clove, chopped
1/4 teaspoon black pepper
1/2 teaspoon thyme
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/4 cup soy sauce
2 Tablespoons olive oil

(1.) In a food processor (or blender), combine all ingredients except the chicken. Pulse until combined.
(2.) Place the chicken breasts in a glass bowl and top with the jerk mixture. Make sure the chicken is completely coated with the seasoning. Cover with plastic wrap and marinate overnight or for several hours.
(3.) Heat a heavy 10-12 inch skillet over medium-high heat. Add 1 Tablespoon olive oil and arrange the chicken breasts in the pan and sauté for 5-10 minutes on each side until chicken is thoroughly cooked. To grill: place over medium heat until the chicken is cooked through, 8-10 minutes, turning once.

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