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Caribbean Jerk Chicken

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With winter hopefully behind us, we can begin to look forward to summer and all that if offers:  camping, hiking, fishing, golfing and, my favorite, grilling.  This recipe for Caribbean Jerk Chicken reminds me of warm weather, sunny skies and exotic places.  Enjoy.

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Caribbean Jerk Chicken

Makes eight servings

  • 1 ¼ green onion, minced

  • ⅔ c. orange juice

  • 2 TBL. and 2 teas. minced fresh ginger

  • 2 TBL. and 2 teas. minced jalapeno peppers

  • 2 TBL. and 2 teas. lime juice

  • 2 TBL. and 2 teas. soy sauce

  • 2 ¾ teas. minced garlic

  • 2 ¾ teas. ground allspice

  • ¾ teas. ground cinnamon

  • 2 to 3 lbs. chicken breasts, cut into pieces.

Combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken, and marinate for eight hours.

Prepare barbecue to medium heat. Cook chicken and drizzle with leftover marinade that has been boiled for two to three minutes.

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