Saturday, May 26, 2012

Jerk Chicken

This is one fantastic way to do up some chicken if you ask me.  Now, I will be the first to admit that this is not 'real' Jerk Chicken.  I didn't cook it in the ground for days and I did not forage for my herbs, but it is still one delicious version of it.  It is spicey without being hot, but seasoned to the tee.  Paired up with some honey grilled-pineapples, grilled asparagus and plated with some steamed Jasmine rice, it is my kind of chicken dinner.

3 lbs. of skinless chicken (I sliced up boneless breasts into strips)
1/3 cup of Carribean Jerk Seasoning
1/4 cup of apple cider vinegar
1/4 cup of orange juice
1/4 cup of pineapple juice (from the can of sliced pineapples)
1/4 cup of coconut milk
2 T. of lime juice
2 T. of extra virgin olive oil
2 T. of soy sauce
1 large can of sliced pineapple rings
1 recipe of my Grilled Asparagus

-Place your chicken in a large 1 gallon double zipper ziploc bag.  In a medium bowl, stir together the seasoning, vinegar, orange juice, pineapple juice, coconut milk, lime juice, e.v.o. adn the soy sauce; reserving a small amount in a sealed container for plating (about 4 T.'s or so).  Pour the marinade in with your chicken and seal it well; shake it to mix.  Refrigerate to marinate for up to 24 hours (the longer the better- I do 24 hrs).  When you are ready to cook it, preheat your grill to a medium flame.  Discard the marinade and grill the chicken strips until the juices run clear (mine were thin so about 5 minutes), turning often. Meanwhile, when you toss on your chicken, also toss on your pineapple rings with smear of honey on each side- grill them and turn them just like your chicken.  Plate it all up and drizzle that reserved marinade.  Serve with grilled asparagus and steamed Jasmine rice.  Serves 6.  Enjoy!

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