Jamaican Jerk Chicken

By Lisa VanWilliams

This dish is the bomb!  It's a flavorful escape and it satisfies one of our island favorites. You can make it mild or you can spice it up to volcanic eruption.  It smells incredible while it's cooking and it tastes even better than it smells. The jerk seasoning itself is a spice rub mix of allspice and Scotch bonnet peppers and you can pretty much use any kind of meat and/or seafood of your choice. 

Ingredients:

• four large chicken breasts
• salt & pepper
• garlic and onion powder
• 1/2 a medium onion diced
• 1 medium green pepper diced
• 2 cloves garlic minced
• Grace Jerk Seasoning spread on each piece (mild or hot)
• drizzle each piece of chicken liberally in La Choy soy sauce until covered
• marinate overnight or a few hours at least

Get a 13x9 baking pan or use a roasting pan and put all your ingredients into.

Preheat oven to 350. Cover with lid or use aluminum foil.  Put it in the oven and don't touch it for 2 hours.  After 2 hours remove the cover and brown the chicken on broil for a few minutes, or you put it on the grill to crisp them up (matter of preference). 

Once the chicken is cooked you can serve it over some lettuce and shredded carrots, or some rice and beans cooked in coconut milk, or steamed cabbage (some typical island sides).  The chicken is so flavorful that any option you choose will work. 

Here's the brand of Jerk rub we prefer carried by most grocery stores:
http://www.gracefoods.ca/drupal/product/181

Irie