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Grilled Jerk Chicken Marinade
“Jerk” is to Jamaica, as “BBQ” is to America. The Jerk seasoning and flavor can vary wildly, but the general spice palette usually involves chiles, allspice, nutmeg, and cinnamon. Which sounds like desert spices (minus the chiles), but Jerk preparation and seasoning should be in every Grill Master’s cookbook.
Prep Time: 00:15
Cook Time: 12:00
4 pounds chicken, your choice of breasts or thighs
4 large cloves garlic
1 medium yellow onion, chopped
2 medium fresh habanero chile, stemmed and seeded
1/4 cup fresh lime juice
3 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons packed brown sugar
1 tablespoon fresh thyme leaves (dried is ok)
2 teaspoons ground allspice
2 teaspoons black pepper
1/2 teaspoon cinnamon
3/4 teaspoon fresh grated nutmeg
1Except for the chicken, blend all ingredients in a blender until smooth.
2Add the chicken to a large zip lock bag or sealable container (but preferably a bag) and pour the marinade into the bag or container (use 2 bags if necessary).
3Marinate for 12 to 18 hours. You can marinate for 4 to 6 hours. But it’s best to marinate for as long as possible.
4After you marinate the chicken, discard the marinade and grill the chicken. Because grills and grilling techniques vary dramatically, I’ll leave it up to you properly grill your chicken.
Serve with Salsa, rice, and vegetables, preferably grilled vegetables.
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