This flavorful chicken is marinated in a traditional Jamaican Jerk sauce of green onions, thyme leaves, garlic, and other herbs and spices. The marinade is not too fiery, so if you’d like to kick the heat up a notch, just add a teaspoon of cayenne pepper. Then grill the chicken and serve with cucumber relish and rice for a taste of the Caribbean.
Serves 6 to 8
- 4 to 6 boneless, skinless chicken breasts, or 4 to 6 breasts with ribs
- 1⅔ cups green onions, cut into 1-inch pieces
- 2 tablespoons fresh thyme leaves, chopped
- ½ cup vegetable oil
- ¼ cup lime juice
- ¼ cup water
- 2 teaspoons fresh ginger, peeled, grated
- 2 cloves garlic, minced
- 1 teaspoon pepper
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- Cucumber Relish (recipe to follow)
Mix all ingredients together and pour over chicken. Marinate at least 30 minutes. Grill at medium temperature until desired doneness is reached, about 7 minutes per side.
Note: A dry rub also may be used by eliminating the oil, juice, and water.
Cucumber Relish
- 3 cucumbers, peeled, seeded, and diced
- ¼ cup rice wine vinegar
- ½ cup sugar
- 1 teaspoon poppy seeds
- ½ red onion, sliced
- ¼ cup vegetable oil
- Pinch salt
Mix all ingredients together in a medium sized bowl and chill until serving.
Note: The relish keeps well in an airtight container for several days.
Recipe by Laura Swayne. Written by Kim A. Fuqua. Photography by Kathi Inglesby.
