Asei’s Jerk Chicken
From the kitchen of Asei Tendle, Food Services Director
What better way to comfort yourself against the Minnesota cold then with a dish straight from The Caribbean?
When the temperature gets this cold, there is simply nothing better than a traditional spicy Jamaican jerk rub to liven up your day and take the edge off.
A perfect for appetizer for the big game, this incredible dish is easy to make and goes well with ginger beer or tamarind soda.
Ingredients
6 green onions, chopped
1 onion, chopped
1 teaspoon cayenne pepper
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice (pimento)
1 teaspoon thyme
1 teaspoon lemon zest
1 teaspoon black pepper
1 tablespoon fresh ginger minced
1 tablespoon fresh garlic minced
Scottish bonnet pepper (optional)
1 1/2 pounds skinless, boneless chicken breast halves
1 onion, chopped
1 teaspoon cayenne pepper
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice (pimento)
1 teaspoon thyme
1 teaspoon lemon zest
1 teaspoon black pepper
1 tablespoon fresh ginger minced
1 tablespoon fresh garlic minced
Scottish bonnet pepper (optional)
1 1/2 pounds skinless, boneless chicken breast halves
Directions
1) In a food processor or blender, combine everything but the chicken. Mix for about 15 seconds.
2) Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
3) Preheat grill for high heat. Or oven to 375 degrees F
4) Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear. Or roast in oven for 10 to 15 min or until internal temp reaches 165 degrees Fahrenheit.
