Jerk Chicken

All my mother in law talks about is how much she loves a good jerk chicken. When we go to certain restaurants, she asks about it, hoping they just might have it as a special that day. Her fondness of the dish inspired me to try and make my own. After all, I do love a spicy dish and, having never had jerk chicken, was curious to see why she loved it so much. Now I know and I will definitely be making it again!

Jerk Chicken Ingredients

1 bunch scallions, chopped

3 garlic cloves, chopped

1 habanero chile, chopped

1 lime, juiced

3 tbsp olive oil

2 tbsp soy sauce

1 tbsp brown sugar

2 tsp all spice

1 tsp fresh thyme, chopped

1/4 tsp cinnamon

1/4 tsp ground nutmeg

4 boneless chicken breasts

salt and pepper to season chicken with

To make the chicken marinade, place all the ingredients in a food processor and blend until smooth.

Season the chicken breasts with salt and pepper. Pour the marinade over the chicken and seal in a Ziploc bag. Let the breasts marinade, the longer the better.

When ready to prepare the meal, heat a grill pan on medium-high and brush with olive oil. Grill the chicken about 4-5 minutes on each side.

Ingredients for Mango Cilantro Salsa

2 mangoes, peeled and diced

1/4 cup chopped red onion

2 tbsp chopped cilantro

3 tbsp fresh lime juice

3 tbsp fresh orange juice

salt and pepper

This slaw is really easy to make, just combine the above ingredients. Thank you, Bobby Flay, for a great recipe!

The salsa is really fruity and tropical tasting which cools your mouth after the spicy jerk chicken! I served it alongside some yellow rice and corn salad, for which you can find the recipe here. This dish was a nice break from the usual thai or Indian dishes i'm more likely to experiment with!