Hot And Spicy Jerk Chicken
1 cup chopped onion
½ cup chopped green onions
1-inch piece ginger, peeled and chopped
1 Scotch Bonnet or habanero chili, seeded and chopped, or 1/8 teaspoon cayenne
pepper
1 tablespoon thyme
1 teaspoon salt
½ teaspoon allspice
½ teaspoon black pepper
¼ teaspoon nutmeg
1 tablespoon Canola oil
1 tablespoon fresh lime juice
¾ pound skinless, boneless chicken breast
Instructions: Place all ingredients except chicken in blender or food processor.
Mix to pulpy paste, about 90 seconds.
Transfer jerk paste into glass, plastic or stainless steel container. (Paste can
be used for up to 2-pound chicken.)
Cut chicken into 8 long strips. Add to jerk paste. Using clean hands, coat
pieces of chicken generously with paste. Cover tightly and refrigerate for 2
hours. Do not marinate longer or chicken will become mushy.
Preheat grill or coat nonstick skillet with cooking spray and place over
medium-high heat. Scrape jerk paste off chicken and discard. Wipe pieces dry
with paper towel.
Grill chicken until white in center, about 4 minutes, turning pieces once. If
using pan, sauté until chicken is cooked through, about 6-8 minutes, turning
pieces once.
Serve chicken on bed of brown rice or tucked into whole-wheat pita pockets
filled with shredded lettuce and sliced tomatoes.