Sunday, May 27, 2007

Jerk Chicken, by Kris

Jerk Chicken Marinade:
1 small onion
3 cloves whole fresh garlic (you can cheat and used jarred fresh garlic)
1TBSP ground coriander
1 TBSP ground Jamaican allspice
1 tsp. ground cinammon1 tsp. ground nutmeg
2 TSBP brown sugar
3 Habanero peppers with seeds and ribs
1 tsp peppercorns (or cracked black pepper)
(To decrease the heat in this marinade, remove the seeds and ribs from the Habanero peppers, or use less. To increase the heat, use more habanero peppers!)

In a food processor, pulse the above ingredients until well blended. Add the following wet ingredients:

1 TSBP white vinegar
2 TBSP olive oil
1 TBSP low sodium soy sauce
juice of 3 fresh limes
Pulse to blend.

Pour into a large ziplock bag and add chicken (or steak) to marinade. Allow to marinade in refrigerator overnight.
Grill until done and serve with Limey-Coconut Rice.

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