Recipe: Jerk Chicken (using chicken breasts, food processor)

JERK CHICKEN

1 1/2 pounds skinless, boneless chicken breast, cut into strips (or chicken pieces - 4 drumsticks, 4 thighs)
FOR THE JERK MARINADE:
6 to 8 green onions, diced
1 medium-sized onion, diced
2 to 4 scotch bonnet peppers or jalapeno peppers, seeded and minced
3/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup vegetable oil
1/4 cup brown sugar
2 tbsp fresh thyme leaves
1 tsp whole cloves, crushed
1 tsp black peppercorns, crushed
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cinnamon

To make the jerk marinade, place all ingredients except chicken in a food processor fitted with a metal blade. Process for 10 to 15 seconds at high speed.

Place the chicken in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours.

WHEN READY TO COOK:
Preheat grill until coals are gray to white.

Remove the chicken from the marinade and drain off any excess liquid. Place chicken on the oiled grill and cook for 4 to 5 minutes on each side, or until the chicken is white in the center (longer if cooking drumsticks and thighs).

SERVING SUGGESTION:
Serve the chicken with fried plantains, pumpkin rice with kale, and steamed okra.

VARITION:

TO BAKE IN THE OVEN:
Jerk chicken can also be baked in the oven. Pour the jerk marinade over chicken pieces and refrigerate for 4 to 6 hours, turning after 3 hours. Remove the chicken pieces and place on a baking sheet. Bake at 375 degrees F for 30 to 40 minutes if using chicken breast strips or for 45 minutes to 1 hour if cooking drumsticks and thighs, or until meat pulls easily away from the bone.

Adapted from source: A Taste of the Tropics by Jay Solomon