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. |
