Ingredients
-
4
-
6
-
4
-
2
-
1
-
2
-
2
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Barbecued Jerk Chicken,I recommend that you try to avoid letting the wind blow the aroma of this chicken on your grill into the neighbour’s yard, unless you are prepared to cook a second batch.,This is one of the BEST marinades I ever made for chicken. Making a day in advance, cutting slits in the chicken breasts then marinading overnight made for an absolutely delicious BBQ that really held the flavor. I was afraid it would be too spicy cut the jalapenos in half but would go full on spicy next time because it mellowed out after cooking. I would love to try this on shimp or even grilled veggies too.,Oh my! I was not sure what to expect, as I have a hit-or-miss history with marinades. This was AMAZING! I marinated the chicken overnight in the refrigerator. I made a couple very minor changes: the grocery store was out of jalapeos, so I substituted Serrano peppers. I lightly tenderized the chicken breasts with a mallet, prior to marinating. The last small change I made was to cut the chicken into slightly smaller pieces and put them on bamboo skewers. I served this with coconut lime rice (recipe#178567). What a wonderful meal!
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Steps
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1
Done
|
Place All the Ingredients, Except the Chicken, in a Food Processor and Process Until Smooth. |
|
2
Done
|
Make 4 Parallel Cuts About Inch Deep in Each Chicken Breast and Place in a Shallow Dish. |
|
3
Done
|
Pour the Pured Mixture Over the Chicken and Rub It in With Your Hands, Making Sure the Mixture Gets Into the Cuts. |
|
4
Done
|
Cover and Refrigerate For 4 to 6 Hours or Overnight. |
|
5
Done
|
Grill Over Medium Coals For 15-20 Minutes Turning Occasionally and Basting With Any Remaining Marinade or Until Cooked Through. |
