Jamaican Jerk Chicken

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Dearest you,

Goodness you’re sweet to me. Sweet and sincere and, oh, just everything a girl could want in a friend.

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I cannot

I will not

be able to thank you for your affection

for all the love you’ve given me in the past few days.  

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So really this time,

stay for dinner?

We’ll eat the most tender chicken thighs, the ones I’ve jerked and jazzed just so.

You’ll see how sweet and spicy get married on your plate, how feistily their flavors fight.

We can lick our saucy fingers and wash tastes of Jamaica down with lime spritzers.

We’ll laugh 

We’ll stay up all night and I’ll tell you secrets and then ask you, twice, if you’d like some of the leftover jerk chicken I’m eating, cold from the fridge.  jerk_chicken-09

But dear,

please stay.

Love love love,

Me

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Jamaican Jerk Chicken

Ingredients:

  • 1 cup chopped scallions
  • 1 jalapeno pepper, ribs and seeds removed and minced (or Scotch Bonnet chile)
  • 2 tablespoon fresh lime juice
  • 3 teaspoons ground allspice
  • 1 teaspoon cinnamon
  • 2 teaspoons ground mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon brown sugar
  • 1bay leaf
  • 3 cloves garlic
  • 1 pound boneless, skinless chicken breasts

Directions:

  1. Combine all ingredients except for chicken in a food processor or blender and pulse until smooth and well-combined. Place chicken in a gallon-sized resealable plastic bag and pour the jerk sauce over the chicken, taking care to cover all parts. Squeeze excess air from the bag, seal, and refrigerate for 24 hours.
  2. Preheat your oven’s broiler. Line a baking sheet with foil, set a wire cooling rack on top of the sheet and grease the rack well with canola oil. Lay the chicken breasts on top of the rack and broil for 15 minutes (about 5-6 inches from the upper heating coils of your oven), flipping halfway.

Comments

  1. Johnny says

    Wish I could be there!! I’ve got to try the jerk chicken it sounds fantastic!
    I told you, one day I would be able to say…”I knew about Andria Mitchell before she was a famous author”
    You go girl and make all your dreams come true!!

    :)

  2. Brenda the Barefootcookingirl says

    You got it just right on the chicken. Love you even though we’ve never met in person. Keep my “Daily dose of Andie” coming. You don’t realize what you mean to us out here in the blog,net,com netherworld. I always look forward to your submit every day. Come on book! I will pre-order now! (Can you do a deal with Amazon.com please?) Hugs and more hugs, Brenda C

  3. says

    Yumm! Whenever I make anything deemed ‘Jamaican’, I usually just use the pre-mixed Jamaican Jerk seasoning from my bulk foods store… but I expect that Jamaicans probably look at that the way I look at boxed mashed potatos or that terrible canned cheese stuff – they’re not REAL! You’re gonna need looooooots of chicken because if I did come for dinner, I don’t think you’d be able to get me to leave!

  4. says

    we had the most delicious Jamaican jerk chicken in …well, Jamaica, on our honeymoon. I am definitely going to make this along with a Dirty Banana, play Bob Marley and tell my husband how happy I am I married him.
    And then I’ll go watch the Real Housewives.
    Isn’t Jamaica fun?

  5. says

    I have never attempted to make jerk chicken because I assumed it was a complicated process. Now I am may attempt it. Thanks for sharing!

  6. Lindsay says

    Sharing joy is the most delicious dish ever … close to browned butter with garlic, chili flakes and parsley with penne, or maybe kimchi fried rice with sesame seeds and green onion, or even a simple, ridiculously good, old fashioned grilled cheese dipped in ketchup spiked with Tabasco …
    In any case, or any dish – know that I am squealing with joy in Korea, from across the Pacific, for you. You.Go.Girl.

  7. Ellen Renee says

    May I ask how you go about adding the onion to this dish? Your pictures show pieces of onion mixed in with the chicken – but the scallions go through a food processor so I am assuming they are part of the liquid marinade. I have never had anything like this before – what kind of side dishes do you generally prepare with it? It looks incredible – can’t wait to try it.

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