It seems to be written into the U.S. Constitution that we must grill more during the summer time. Here in North Texas, that seems backwards to me...why go outside into the blasting heat only to blast your face and arms with more heat from a fiery grill. However, I digress. Because being a good American family, we grill a lot all summer long.
And this just might be my new go-to recipe. Easy to prep and packed with flavor, this is a jerk marinade that's great on chicken, but I'm betting that it would be just as yummy on pork tenderloin or chops or even shrimp. Experiment and share your results with us here.
Jerk Chicken
From Everyday Food magazine.
Makes 4 servings.
1 Scotch bonnet or habanero chile, stemmed (Don't chicken out. I only had a jalapeno on hand, and even with seeds included, there just wasn't enough heat for my tastes.)
1 bunch scallions, cut into pieces
2 cloves garlic, smashed and peeled
1 1/2 teaspoons dried thyme
2 tablespoons packed dark-brown sugar
1 tablespoon ground allspice
2 tablespoons low-sodium soy sauce
2 tablespoons lime juice
2 tablespoons vegetable oil, plus more for grill
3 and 1/2 - 4 lbs chicken pieces (I used boneless chicken thighs.)
salt and pepper
In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-lock bag, toss chicken with sauce. Refrigerate at least one hour (or up to one day).
Heat up your grill and grill baby grill on medium-low heat. Season chicken with salt and pepper; grill covered, until cooked through. Cooking time will depend on what kind of chicken pieces you're using. I'll trust you to know how to grill chicken...
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