Jamaican Jerk Chicken
3 pounds boneless chicken breast ( No skin )
2 tablespoons olive oil
4 garlic cloves -- minced
2 scallions -- finely chopped
2 hot chili peppers -- seeded and minced
2 bay leaves
1 medium onion -- finely chopped
1/4 cup dark rum
2 tablespoons lime juice
2 teaspoons kosher salt
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon hot sauce
To prepare the Jerk marinade, heat the oil in a large saucepan over medium heat.
Add the onion, scallions, garlic, chilies, spices and herbs, saute`, stirring
often, until the mixture turns to a deep golden brown, 6-7 minutes.
Increase the cooking temperature and stir in the salt, rum and lime juice.
Simmer the mixture until all the liquid is absorbed. Season to taste by adding
more salt or lime juice. Let the mixture cool. Place the chicken in a shallow
non-reactive dish and rub the marinade all over the chicken, cover and place in
refrigerator for at least 4 hours or overnight. Turn chicken halfway through
this marinating period.
Prepare the grill for the direct heat method. Spray the grid with a non-stick
spray oil and let it get hot. Remove the hot grid and re-spray the oil, replace
to grill. Place the chicken on the grid and cook over medium-hot temperature for
8-9 minutes then flip. Discard the remaining marinade. Grill an additional 6-7
minutes until the juice run clear. Remove to a platter.