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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This version of jerk chicken was taught to me by our cook in Jamaica, where we vacationed annually. It starts out with bottled jerk sauce, which simplifies matters. -Marion Winik Ingredients:
1/2 cup jerk sauce, divided |
1 cup vertically sliced onion |
1/4 cup fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 garlic cloves, chopped |
4 chicken breast halves (about 1 1/2 pounds), skinned |
4 chicken thighs (about 1 pound), skinned |
1/2 cup light beer |
3 tablespoons ketchup |
1 tablespoon hot sauce |
cooking spray |
julienne-cut green onions |
Directions:
1. Combine 1/4 cup jerk sauce and next 5 ingredients (1/4 cup jerk sauce through garlic) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning occasionally. Remove chicken from bag; discard marinade.
2. Prepare grill to medium-high heat.
3. Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce.
4. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with beer mixture. Garnish chicken with green onions, if desired.
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