It's weirdly hot and sticky in the Bay Area at the moment (cloudy and rainy, which I am told is unusual). Sticky weather calls for refreshing salads and grilled meats and this Jamaican Jerk Chicken Breast is just the ticket! I love Cajun food - the mix of spices is delicious and pack a bit of heat without beng completely overwhelming.
As I understand it, Jerk Chicken is kind of like my mother's Matzo Ball recipe. Everyone's mother has their own version so there's no 'right' way to cook it. This marinade is based on one from Food & Wine as well as the back of the bottled Jerk Marinade that I buy at World Market. Together, they make for one tasty recipe. Whether it is 'authentic' or not, will depend on yo' Mama's opinion, I guess.
- 1 small onion, cut into large chunks
- 2 spring onions, quartered
- 1 Habanero chili pepper, seeded
- 1 garlic clove, peeled
- 1 teaspoon Asian five-spice powder
- ½ teaspoon allspice
- ½ teaspoon dried thyme
- ½ teaspoon ground nutmeg
- ¾ teaspoon salt
- ¼ cup soy sauce
- ½ tablespoon vegetable oil
- 1 pound skinless chicken breasts, butterflied