Log in to  your Cookthink account !

Give us the email address you used to sign up with to Cookthink!

close

is this what you're craving?

Save-it-to-my-meal-builder

Jerk Chicken

serves 2-4

With habanero peppers, molasses, nutmeg and ginger, this jerk recipe is a great way to jazz up grilled poultry.The mild taste of chicken breasts may not need to marinate as long as chicken thighs, but the dark meat may hold up better to the boldness of the spices.



ingredients

2 limes, zested and juiced
2 habanero peppers, stemmed
2 tablespoons molasses (or brown sugar)
3 tablespoons vegetable oil
1 tablespoon minced ginger
1 teaspoon freshly grated nutmeg
2 teaspoons chopped fresh thyme
2 green onions, sliced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 pounds chicken breasts or thighs, with skin

timer

prep: 10 minutes
total: 1 hour

tools

food processor
large ziploc bags
grill
grill brush
small bowl
tongs
digital instant-read meat thermometer
aluminum foil

instructions

1. Put all the ingredients except the chicken in a food processor and purée. Put the chicken pieces in a large ziploc bag and add the marinade. Close the bag and shake it to make sure the marinade coats the chicken pieces thorouly. Refrigerate and marinate the chicken 30 minutes to 2 hours.

2. If using a gas grill, preheat one side to med-high. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.

3. Remove the chicken pieces from the marinade. Put it directly on the heated side of the grill and leave it alone until it develops a browned crust, 3-5 minutes. (Exactly how long will depend on the temperature of your grill.) Turn the chicken and grill on the other side, 3-5 minutes .

4. Check the internal temperature of the thickest part of the chicken breasts or thighs -- you should take it off the grill when it reaches 160F. Cover with aluminum foil; the carry-over heat will cause the chicken to keep cooking to 165F.

5. If it's not done, move it to the low-heat side and close the grill. Be sure to check the temperature early and often and take it off the grill when it reaches 160F.

1 comments view all add comment

meal builder

select meal
  • -----------------------

Do you want to start a new meal or add this recipe to one of your existing meals?