Tuesday, January 15, 2013

Weekly Recipe: #98 Jerk Chicken

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) 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 F

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