Jerk Chicken

Jacqui’s Jerk Chicken by eatingwell.com

Ingredients

  • 1 bunch(es) scallions, chopped
  • 1 small white onion, chopped
  • 1  Scotch bonnet chile peppers, stemmed and quartered
  • 1/4 cup(s) lime juice
  • 1 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) light brown sugar
  • 1 tablespoon(s) whole allspice berries
  • 1 teaspoon(s) ground cinnamon
  • 1 teaspoon(s) freshly grated nutmeg
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) fresh thyme leaves
  • 24 ounces of chicken, skin removed (breasts or thighs)

Directions

  1. To prepare jerk marinade: Place scallions, onion, chile pepper to taste, lime juice, oil, brown sugar, allspice, cinnamon, nutmeg, salt, and thyme in a blender. Process until smooth. Place chicken in a nonreactive baking dish. Rub 2/3 cup of the marinade onto both sides of the chicken. Transfer the remaining marinade to a small bowl, cover, and refrigerate. Marinate the chicken in the refrigerator for 2 to 24 hours.
  2. Grill the chicken, turning and basting with the reserved marinade occasionally (discard any unused marinade), until just cooked through (165 degrees F)
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