Grilled Jerk Chicken Breast

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.

Ingredients

• 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 

Directions

1. Make the marinade: In the bowl of a food processor, combine all ingredients except the chicken breasts. Process until it is a thin, relatively fine paste. It will still be gritty, so don't worry about that.
2. Place chicken breasts and marinade in a freezer bag, remove air and seal. Shake the chicken to evenly coat and then put in the fridge for at least an hour - preferably overnight.
3. Preheat grill to medium. Grease pan with either coconut oil or olive oil, I prefer coconut as it doesn't smoke. Place chicken on grill making sure it is well coated with marinade. Cover and cook, turning once, until the breast is browned and crisp but not charred, about 10 minutes.
4. Serve immediately with chopped tomato and cucumber salsa, sliced avocado and some grilled fresh pineapple with lime wedges. 

Inspired by Food & Wine.