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Ingredientes
- 3 lb Chicken breast halves without skin, boneless
- 2 Tbsp. Extra virgin olive oil
- 4 x Garlic cloves, chopped
- 2 x Scallions, finely minced
- 2 x Warm chili peppers, seeded and chopped
- 2 x Bay leaves
- 1 med Onion, finely minced
- 1/4 c. Dark rum
- 2 Tbsp. Lime juice
- 2 tsp Kosher salt
- 1/2 tsp Grnd allspice
- 1/2 tsp Dry thyme
- 1/2 tsp Grnd cloves
- 1/2 tsp Warm sauce
Direcciones
- To prepare the Jerk marinade, heat the oil in a large saucepan over medium heat. Add in the onion, scallions, garlic, chilies, spices and herbs, saute/fry`, stirring often, till the mix turns to a deep golden, 6-7 min.
- Increase the cooking temperature and stir in the salt, rum and lime juice.
- Simmer the mix till all the liquid is absorbed. Season to taste by adding more salt or possibly lime juice. Let the mix cold. Place the chicken in a shallow non-reactive dish and rub the marinade all over the chicken, cover and place in refrigerator for at least 4 hrs or possibly overnight. Turn chicken halfway through this marination period.
- Prepare the grill for the direct heat method. Spray the grid with a non-stick spray oil and let it get warm. Remove the warm grid and re-spray the oil, replace to grill. Place the chicken on the grid and cook over medium-warm temperature for 8-9 min then flip. Disgard the remaining marinade. Grill an additional 6-7 min till the juice run clear. Remove to a platter.
- Yield: 8
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1218g | |
| Calories 1449 | |
| Calories from Fat 345 | 24% |
| Total Fat 38.82g | 49% |
| Saturated Fat 6.83g | 27% |
| Trans Fat 0.27g | |
| Cholesterol 513mg | 171% |
| Sodium 5248mg | 219% |
| Potassium 2799mg | 80% |
| Total Carbs 25.6g | 7% |
| Dietary Fiber 4.5g | 15% |
| Sugars 9.76g | 7% |
| Protein 208.04g | 333% |
