Jerk Chicken.

5/30/2007 by raspberryvixen

Well, this time I tried to take off my right knee cap with the leg of my desk. If I manage to make it to the weekend without amputating something, I’ll be as shocked and surprised as you will be.

And, OH MY GAWD, I’m going to post a recipe. Why? Because it’s GOOD. Why else? Because I CAN. :-P

Caribbean Jerk Chicken Breasts

1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
2 Tbsp. brown sugar
2 Tbsp. oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper
6 boneless skinless chicken breast halves (about 2 lb.)
4 cups hot cooked brown rice

MIX all ingredients except chicken and rice until well blended.
COAT chicken with dressing mixture. Place in large baking dish; cover. Refrigerate 1 hour to marinate. Drain; discard dressing mixture.
PLACE chicken on greased grill over hot coals or on rack of broiler pan 5 to 7 inches from heat. Grill or broil 30 minutes or until cooked through, turning frequently. Serve with rice.

Enjoy. We don’t eat it with rice, ’cause, quite frankly, white rice sucks. One of these days, I might make it with a Rice-a-Roni side dish or something. The leftovers that I brought home from Mom and Dad’s were fantastic!


1 Comment

  1. Jerk chicken rocks, although to make it in the authentic Jamaican style you should use the whole chicken (bones ‘n’ all) check out this Jerk Chicken Recipe.

    Also, you can forget about Rice-a-Roni, Rice and Peas is the accompaniment you need!

    One love.

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