Yield
Makes 6 servings

Prep: 25 min., Chill: 8 hr., Grill: 1 hr., Stand: 10 min. For extra spice, use 2 jalapeño peppers instead of 1.

How to Make It

Step 1

Process first 5 ingredients and 3 tablespoons jerk seasoning in a food processor 15 seconds or until blended, using the metal blade. Add mayonnaise, and pulse 5 times or until blended.

Step 2

Rub mayonnaise mixture over chicken. Cover and chill 8 to 24 hours.

Step 3

Light one side of grill, heating to 400° to 450° (high) heat; leave other side unlit. Sprinkle chicken with salt, pepper, and remaining 1 1/2 tablespoons jerk seasoning. Place chicken over unlit side of grill, and grill, covered with grill lid, 45 minutes to 1 hour or until a meat thermometer inserted into thickest portion registers 170°. Transfer chicken to a serving platter; cover loosely with aluminum foil, and let stand 10 minutes before serving.

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