When Jamaicans barbecue, they call it jerk. This style of outdoor cooking is known most for its hot habanero chiles and the oak, pecan, or hickory wood smoke flavor.
6 (4-ounce) skinned, boned chicken breast halves
Wet Jerk Rub, divided
Vegetable cooking spray
4 cups cooked long-grain rice (cooked without salt or fat)
3 tablespoons fresh lime juice
2 tablespoons peeled, grated gingerroot
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
How to Make It
Soak hickory chips in water at least 30 minutes; drain. Prepare Wet Jerk Rub.
Measure 1/2 cup Wet Jerk Rub, and set aside. Coat chicken with remaining 1 cup Wet Jerk Rub. Place chicken in a large, heavy-duty, zip-top plastic bag; seal bag, and marinate in refrigerator 8 hours.
Preheat gas grill to medium-hot (350° to 400°) using both burners. After preheating, turn left burner off. Place hickory chips in a disposable aluminum foil pan or an aluminum foil packet poked with holes on grill over right burner. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken on rack over left burner. Grill, uncovered, 30 minutes or until done, turning frequently. Transfer chicken to a platter, and keep warm.
Combine rice and remaining ingredients; toss gently. Spoon rice evenly onto each individual serving plate. Top rice with chicken. Serve immediately. Serve with reserved Wet Jerk Rub.
Oxmoor House Cooking Light Collection
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