Thursday, 26 July 2012

Jamaican Jerk Chicken

Serves 4

1 pound skinless chicken breasts
1 jalapeno pepper, seeded and diced
3 tablespoons water
2 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon Dijon style mustard
4 cloves garlic, minced
2 cubes chicken stock
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme

Combine all ingredients except the chicken and pour into a shallow baking dish or sealable plastic bag. Add chicken and turn to coat. Cover and place in refrigerator to marinate for between 4 hours to overnight. Preheat grill. Remove chicken from marinade and pour marinade into a saucepan. Bring to a boil. Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining marinade.

Serve with rice - traditionally rice and peas (rice with red kidney beans)

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