Jerk Chicken 2
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
6-8 green onions, diced
1 medium onion, diced
2-4 habanero chiles, seeded and minced
3/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup vegetable oil
1/4 cup brown sugar
2 Tbsp. fresh thyme leaves
1 tsp. whole cloves, crushed
1 tsp. black peppercorns, crushed
1/2 tsp. ground cloves
1/2 tsp ground nutmeg
1/2 tsp. ground allspice
1/4 tsp. ground cinnamon
1-1/2 pounds skinless, boneless chicken breasts, cut into strips
Place all the ingredients except the chicken breasts into a food processor fitted with metal blade. Process for 10-15 seconds at high speed. Place the chicken breasts in a bowl and poor the marinade over them. Refrigerate for 4-6 hours.
Preheat the grill until the coals are gray to white. Remove the chicken breasts from the marinade and drain off any excess liquid. Place the breasts on an oiled grill and cook for 4 to 5 minutes on each side, or until the chicken is white in the center.
Serve the chicken with fried plantains, pumpkin rice with kale, and steamed okra.
Note: The chicken may also be cooked in a 375F oven.