Grilled Chicken Breasts with Orange Jerk Marinade

Makes 4 Servings

3 garlic cloves, peeled

4 scallions, white and green parts, coarsely chopped

1 teaspoon seeded, minced Scotch bonnet chile, or 1 jalapeño, seeded and minced

Grated zest of 1 large orange

1/4 fresh cup orange juice (1 large orange)

2 tablespoons cider vinegar

1 tablespoon Japanese soy sauce

1 teaspoon dried thyme

1/2 teaspoon ground allspice

4 (6-7 oz) boneless, skinless chicken breast

1.. To make the marinated, finely chop the garlic.  Add the scallions, chile, orange zest and juice, vinegar, soy sauce, thyme, and allspice and purée the mixture.  Transfer to a glass or stainless steel bowl, add the chicken; turn the chicken to coat.  Cook immediately or cover and refrigerate for up to 8 hours.

2. Position an oiled broiling rack 6 inches from the source of heat and preheat the broiler.

3.  Place the chicken on the rack and broil for 5 minutes.  Turn and broil until the chicken springs back when pressed in the center, about 5 more minutes.  Serve immediately.

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