This is a delicious, spicy way to serve chicken. I like to make a tropical salsa (like avocado, mango, jalapeno) to pass along with it.
4 cups green onion - sliced
1/4 cup fresh thyme leaves
3 tablespoons ginger - peeled and grated
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon black pepper
1 tablespoon ground coriander
2 teaspoons salt
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
5 cloves garlic - halved
3 bay leaves
1 Scotch Bonnet Peppers - seeded
1 1/2 pounds chicken breast halves without skin
For the Rub
In a food processor fitted with knife blade, process all the ingredients until a thick paste is formed.
For the Chicken
Place chicken breasts in a shallow dish. Spread jerk rub all over both sides of chicken, reserving about a 1/4 cup.
Cover and marinate chicken in refrigerator for 2-4 hours.
Prepare outdoor barbecue. Place chicken breasts on grill. Cook 10 minutes on each side (or until tender & no longer pink in the middle), basting occasionally with leftover jerk rub.
Calories: 189 Calories From Fat: 30%
Protein: 23g Carbohydrate: 11g
Cholesterol: 53mg Sodium: 783mg