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Jerk Chicken

'Nuff said. This Caribbean classic is not only delightfully delicious, but also disturbingly therapeutic to prepare–and then devour with relish. "This version of jerk chicken was taught to me by my chef in Jamaica, where I vacationed annually. It starts out with bottled jerk sauce, which simplifies matters. 6 servings (serving size: about 4 ounces) Ingredients 1/2 cup jerk sauce, divided 1 cup vertically sliced onion 1/4 cup fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper 3 garlic cloves, chopped 4 chicken breast halves (about 1 1/2 pounds), skinned 4 chicken thighs (about 1 pound), skinned 1/2 cup light beer 3 tablespoons ketchup 1 tablespoon hot sauce Cooking spray Julienne-cut green onions Preparation Combine 1/4 cup jerk sauce and next 5 ingredients (1/4 cup jerk sauce through garlic) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning occasionally. Remove


chicken from bag; discard marinade. Prepare grill to medium-high heat. Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with beer mixture. Garnish chicken with green onions, if desired.


Jerk Chicken  
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