After a beautiful Sunday, Monday’s weather went from sun to rain, back to sun then rain again. I was undecided as to what to make for supper; then I remembered Whole Foods had Bell&Evans bone-in chicken breasts on special for $3.49/lb. I dug into my recipe box and found a recipe for Jerk Chicken.
I’ve had this recipe for many, many years and can’t recall where it’s from. The recipe calls for vegetable oil, white wine vinegar, lime juice, sugar, scallions, fresh garlic, a jalapeno pepper, dried thyme, allspice, salt, cinnamon, freshly ground black pepper, cayenne pepper and three pounds of chicken parts. The combination of spices and cooking method is what gives the chicken its name. Also, it can be either a dry rub or a wet marinade
I made two adjustments to the recipe. Although the recipe calls for dried thyme, I used fresh from my garden and doubled the quantity. The chicken should marinate for one hour, but I did mine for several.
The chicken was grilled for 20-25 minutes and came out perfectly, moist and juicy. I haven’t made this recipe in quite awhile and it was a nice change. The spicy flavors were well balanced and made for a delicious meal.
If you’re looking to change up your barbecue chicken for the Memorial Day weekend, may I suggest giving Jerk Chicken a try.
1/3 cup vegetable oil
3 tablespoons white wine vinegar
1-1/2 tablespoons lime juice
1 tablespoon sugar
1/4 cup minced scallions, including green tops
2 garlic cloves, minced
1 jalapeno, minced
1 teaspoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne pepper
3 lbs. chicken parts
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.