Grilled Jerk Chicken
Grilled Jerk Chicken
Chef Punita
Indian, African, Caribbean
Ja Makin Me Crazy
When you think of Jamaica, you probably think of swimming in gorgeous tropical Caribbean beaches, rocking to groovy reggae music, and sampling spicy jerk dishes. Bring a taste of the island to your home with our spicy and smoky blend.
Use it as a dry rub or wet marinade.
Ingredients
- 2 lbs Boneless Chicken Breast or Thighs
- 1 Packet Modern Masala's Ja' Makin Me Crazy
- 2 Tbsp Oil
- ¼ cup Soy Sauce
- ½ Onion
- 3 Cloves Garlic
- 1 Tbsp Ginger
- 1 Lime - Juice
- 1 Habanero (optional, the spice blend is a med-hot)
- 3 Green Onions
- 1 Tbsp Vinegar (White, Red Wine or Apple Cider)
Directions
- Make marinade by blending the above ingredients (except chicken)
- Flatten thickest part of chicken to about 1 ½”thickness.
- Coat the chicken in the marinade. Cover and refrigerate 1 hour or up to 24 hours prior to cooking.
- Heat the grill to medium-high heat. Grill the chicken for 10-15 minutes total (chicken thighs may take longer), flipping halfway through or until each is fully cooked.
- Serve with a fruit salsa, your favorite side or with a salad.