Recipe summary
This is my version of one of the tastiest ways ever invented to flavour grilled chicken; a jerk marinade. The marinade is essentially highly seasoned pureed raw onion, and, of course, the longer the chicken sits in it, the better it will taste. Try overnight! You don’t have to use a chipotle pepper but I prefer its smoky flavour and medium heat to traditional fiery hot habenero peppers.
Photo Courtesy of Nicole Drewniak.
Preparation time:
Cooking time:
Yield:
4
Ingredients
Chicken
-
2
tablespoons
of ground allspice
-
1
dried chipotle pepper
-
2
bunches
of green onions, roughly chopped
-
4
limes, juiced and zested
-
1/4
cup
of molasses or honey
-
1/2
cup
of olive oil or vegetable oil
-
Salt
-
1
pound
chicken, cut into 4 pieces (2 breasts and 2 legs)
Rice
-
1/2
stick
of butter
-
1
cup
of brown rice
-
2
cups
of chicken stock or water
-
salt and pepper