Grilled Jerk Chicken
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Grilled Jerk Chicken
Rated 5.0 stars by 1 users
Category
Ja Makin Me Crazy
Cuisine
Indian, African, Caribbean
Author:
Chef Punita
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.