Verdict: Win

This was the first recipe that really began my cooking education. DY and I made this several times last semester, and now that it's warm out it was time to take out the grill. I love the spiciness paired with the sweet and salty jerk flavors. One day I might try the original recipe that calls for a habanero pepper.

Neely's Jerk Chicken adapted from the Food Network
Yield: Serves 4

4 boneless and skinless chicken breasts
Kosher salt and freshly ground black pepper

Jerk Marinade:
1 bunch scallions, chopped
3 large garlic cloves, chopped
4 serrano peppers, chopped
1 lime, juiced
3 tablespoons olive oil, plus more for greasing grill grates
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 teaspoons ground allspice
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Blend all of the marinade ingredients together in a food processor until smooth.

Put the chicken in a 13 by 9-inch casserole dish and season it with salt and pepper, to taste. Cover the chicken with the jerk marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours for the flavors to meld. If you have the time, letting the chicken marinate overnight is best.

Preheat grill to medium-high heat. Lightly oil the grates to keep the chicken and marinade from sticking. Remove the chicken from the marinade letting the excess drip off and arrange them on the grill. Cover the grill, and grill until the chicken is fully cooked and the jerk marinade has blackened and caramelized in spots, about 5 minutes on each side. Transfer the chicken to a serving platter and serve.


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