Photo: Jennifer Davick; Styling: Linda Hirst
There are as many different jerk marinades in Jamaica as there are curry powder blends in India. This fragrant version is a little lighter on the hot peppers than some, but feel free to kick it up a notch by adding more, or make it milder by substituting jalapeños.
Makes 4 servings
1. Combine first 16 ingredients in a blender; process until smooth. Place chicken in a large zip-top plastic freezer bag; pour marinade over chicken, and seal bag. Refrigerate at least 8 hours and up to 24 hours, turning occasionally.
2. Light one side of grill, heating to high heat (450°to 500°); leave other side unlit. Remove chicken from marinade, allowing some of the marinade to remain on the chicken; discard remaining marinade. Place chicken on grill rack coated with cooking spray over unlit side of grill; grill 45 minutes or until done, turning after 25 minutes. Let chicken rest 5 minutes. Serve with Coconut Rice.