Just a brief update: My son is doing a lot better, his fever has broken and we were negative on the Flu just as I thought we would be. Still trying to get back into the groove of things. So, I’m off schedule posting but, here it is.
Summer is at it’s end, the school year has begun. Next thing you know we’ll be planning our Thanksgiving feast and spending our money on Christmas Shopping. My how time flies…
Let’s get the grill out! I don’t want to think about that other stuff yet!
Jamaican Jerk Chicken
INGREDIENTS:
1 jalapeño pepper, seeded & diced
3 tablespoons water
2 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon Dijon style mustard
4 cloves garlic, mined
2 cubes chicken bouillon
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1 pound skinless chicken breasts
3 tablespoons water
2 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon Dijon style mustard
4 cloves garlic, mined
2 cubes chicken bouillon
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1 pound skinless chicken breasts
PREPARATION:
Combine all ingredients except the chicken and pour into a shallow baking dish or zip-top plastic bag. Add chicken and turn to coat. Cover and place in refrigerator to marinate in jerk seasoning for 4 to 8 hours. Preheat grill. Remove chicken from jerk marinade and pour marinade into a saucepan. Bring to a boil. Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade. Goes great with some Rice & Peas, that will be another recipe post. Enjoy!
Until Next Time,
Ciao!