Jamaican Jerk Chicken

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When winter dreariness sets in, I dream of trips to exotic places. Want to come to the Caribbean with me? Try this Jamaican Jerk Chicken and welcome the tropics into your kitchen!

Jamaican Jerk Chicken Menu

I round out my Caribbean-inspired menu with Coconut Rice and Black Beans and the Citrus Coleslaw Salad too. Signature flavors in Jerk seasoning include cinnamon and nutmeg along side spicy peppers. My family can manage jalapeno peppers pretty well. Feel free to spice it up by substituting Chipolte, Serrano or Habanero peppers.

Jamaican Jerk Chicken Recipe

1 teaspoon grated lime rind
¼ cup fresh lime juice
2 tablespoons olive oil
1 to 2 tablespoons finely chopped jalapeno pepper
1 tablespoon ground allspice
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 garlic cloves, chopped
½ cup chopped onion
6 skinless, boneless chicken breasts
Lime wedges

Combine first 12 ingredients in a blender or food processor; process until well blended. Pour mixture into a large, heavy-duty zip-top plastic bag; add onion and chicken. Seal bag; Marinate in refrigerator 1 to 2 hours, turning bag occasionally. Prepare grill. Remove chicken from bag; discard marinade. Place chicken on a grill rack. Grill chicken, covered, for 5 minutes on each side or until done. Serve with lime wedges. Makes 6 servings. If you can't brave the cold to reach your outdoor grill, you can also bake in a 350 degree oven for 20-25 minutes.

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