Jerk Chicken
Marinate overnight for best flavor, then grill and enjoy the Caribbean flavors of this popular Jamaican dish
Marinate overnight for best flavor, then grill and enjoy the Caribbean flavors of this popular Jamaican dish
- 1/2 teaspoon cinnamon
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 cloves garlic chopped
- 1 tablespoon lime juice
- 1 cup green onion chopped
- 2 each habenero chiles chopped
- 2 1/2 teaspoons allspice ground
- 1 1/2 teaspoons dry hot mustard
- 1 each bay leaf crumbled
- 3/4 teaspoon thyme crumbled
- 1 1/2 pounds chicken breasts boneless, skinless
- Carbohydrate 8.685805620001 g
- Cholesterol 97.44 mg
- Fat 2.5601984375 g
- Fiber 1.48681872904487 g
- Protein 39.9712078125 g
- Saturated Fat 0.6177846875 g
- Serving Size 1 1 Serving (215g)
- Sodium 177.47528125 mg
- Sugar 7.19898689095613 g
- Trans Fat 0.6567286875 g
- Calories 223 calories
Step-by-step
- In a blender or food processor combine all ingredients except chicken and blend to a paste.
- Put chicken breasts in a glass casserole dish or plastic bag and rub the marinade all over. Cover with plastic wrap or seal the bag and press out excess air and refrigerate overnight.
- Grill chicken either outside or on an indoor grill until cooked through.
Habanero capsaicin clings aggressively to plastic equipment and bare skin alike, so wear nitrile gloves when seeding the chiles and process the marinade inside a dedicated glass blender jar to prevent permanent staining. The ingredient manifest omits crucial preparation physics regarding how acid and allium interact with poultry proteins during an extended rest.
- Refrigerate the coated chicken breasts between 34 degrees Fahrenheit and 38 degrees Fahrenheit for a full 12 to 24 hours to allow the ground allspice and dry mustard to penetrate the outer millimetres of muscle tissue.
- Remove the poultry from cold storage exactly 20 minutes prior to cooking so the internal temperature equalizes partially for even heat transfer on the grates.
- Maintain a medium-high grill heat zone of 400 degrees Fahrenheit to caramelize the sugar and soy sauce paste without burning the delicate green onion solids.
- Cook until an instant-read digital probe thermometer registers an internal temperature of 165 degrees Fahrenheit at the thickest part of the breast.
- Store cooked leftovers in an airtight glass container for up to three days, or freeze portions for up to two months before thawing slowly in the refrigerator prior to reheating gently.
Thorough resting for five minutes post-grilling redistributes moisture evenly throughout the lean meat. Slice crosswise against the grain to ensure maximum tenderness on the plate.
