Well, I hope the little intro blurb I posted shows up on my page but, I cannot be sure. This WordPress stuff has me a bit confused. Most of you coming here know me anyways. I left the blogging world about 2 years ago and have decided to come back! I miss friends I met through blogging, meeting new people and I miss sharing recipes with everyone. And in 2 years I’ve collected a LOT of recipes! So please bear with me as my blog comes to life, I know it is very plain at the moment (which I don’t mind plain) but, I need to add a bit more, I just don’t know how at the moment…lol! I figured as long as I can post pictures, videos and links. I can at least get started.
So, let’s start with Jamaican-Style Jerk Chicken…I love me some jerk chicken…nom nom nom!
Jamaican-Style Jerk Chicken
1/2 c. red wine vinegar
1/2 c. white vinegar
1/2 c. soy sauce
1/2 c. olive oil
1/2 c. orange juice, not from concentrate
1 T. firmly packed brown sugar
1 T. fresh thyme or 1 t. dried thyme, crumbled
1 T. grated fresh ginger
1 t. fresh ground black pepper
1 t. cinnamon
1/2 t. ground nutmeg
1/2 t. cayenne
6 green onions, trimmed and finely chopped
1/4 c. minced onion (I used white)
2 cloves garlic, chopped
1 large jalapeno chili pepper, chopped, seeds and ribs removed (if you want more heat leave seeds in, I added about 1/2 the seeds to give it some kick).
2 packages chicken breasts, chicken tenderloins or chicken thighs (about 3 1/2 – 4 lbs.)
In a food processor (or a blender), add red wine vinegar, white vinegar, soy sauce, olive oil, orange juice, brown sugar, thyme, ginger, pepper, cinnamon, nutmeg, cayenne, green onions, minced onion, garlic and jalapeno pepper. Pulse until you have everything broke down into uniform sizes… about 4-6 pulses. Measure out 1/2 c. marinade and set aside. (I set aside about 3/4 c.).
Put chicken into a dish and pour marinade over it.
Cover and marinate for 4-6 hours in refrigerator or overnight for the best flavor. Then get the chicken ready to grill or bake. I’m baking, it’s 28 degrees out and windy, thankyouverymuch! Though I am a winter griller, just not today.
If grilling use med-high heat, if using the oven preheat to 400 degrees…this is for chicken tenderloins so adjust your cooking time if cooking breasts or thighs. (Using a food thermometer inserted into the thickest part of the chicken, a temp of 165 is done). Take the marinade that was set aside to baste the chicken with. I cooked the tenderloins for 8-10 minutes. I was impressed not only with the taste but the simplicity of the recipe. I love quick and easy recipes.
Serve with garlic bread or some crusty bread to soak up all that Jamaican goodness on the plate! Enjoy.
Recipe from “The Complete Idiot’s Guide to Grilling”….not that I’m an idiot or anything, just sayin’ 😉