Jamaican Jerk Chicken

Jamaican Jerk Chicken
Recipe from Whole Foods
Serves 8

This recipe was made with some of my favorite flavors. I love Jamaican food so much! You can marinate this for a few hours while preparing the rest of dinner or you can do what I did and marinate overnight. It was so fabulous! When it came time to cook the chicken the marinade was totally infused into the chicken. I put everything into a foodsaver bag and let the marinade work its magic. I love this method because if you needed a quickly prepared dinner all the work is already done. I served this with a simple ginger and coconut rice and a little sprinkle of cilantro. I am so happy I made all 8 pieces for Michael as he really liked it and leftovers are always a good thing in my house. I am sure you could use this marinade on tofu or seitan and it would be scrumptious!

jerk chicken1

6 green onions, white and green parts, chopped
1 onion, chopped
1 jalapeño pepper, seeded and chopped
3/4 cup soy sauce
1/2 cup white vinegar
1/4 cup canola oil
2 tablespoons brown sugar
1 tablespoon dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
8 boneless, skinless chicken breast halves

  1. For the marinade, combine green onions, onion, jalapeño, soy sauce, vinegar, oil, brown sugar, thyme, cloves, nutmeg and allspice in a food processor or blender. Process until smooth. Place the chicken in a large bowl, coat with the marinade, and marinate in the refrigerator for 4 to 6 hours.
  2. Preheat the grill to high heat. Place the chicken on the grill and grill 4 to 6 minutes per side or until chicken is cooked through. Discard remaining marinade. Serve hot.

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