Hamilton Beach Grill 31585 - Manuel (Page 9)

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Jerk-Seasoned Chicken Breast__________________
Preparation time: 15 minutes
Marinating time:
6 hours or overnight
Grilling time: 30-35 minutes
Yield: 4 to 6 servings
8 boneless, skinless chicken breast halves (about 2 or 3 pounds)
/4 cup vegetable oil
/4 cup orange juice
3 scallions, finely chopped (green and white parts)
4 medium cloves garlic, peeled and finely chopped
2 tablespoons lime juice
2 tablespoons soy sauce
1 small jalapeno pepper, seeded and finely chopped
1 teaspoon brown sugar, packed
/2 teaspoon kosher salt, or to taste
’/2 teaspoon ground allspice
'/2 teaspoon dried leaf thyme
'/2 teaspoon cinnamon
'/4 teaspoon cayenne pepper
'/4 teaspoon nutmeg
1. Trim the breasts of any loose fat; rinse them under cold running water and pat
dry with paper towels.
2. In a medium bowl, combine the remaining ingredients, beating with a fork or
whisk to incorporate the spices into the oil and orange juice.
3. Place the breasts in a large, resealable plastic bag or shallow dish; pour the
marinade over the breasts. Seal the bag, pressing out any air, or cover the dish;
refrigerate 6 hours or overnight, turning occasionally to coat the breasts in the
marinade.
4. Remove the chicken breasts from the marinade; discard the marinade. Place
the chicken breasts on the grill. Grill 30 to 35 minutes or until done, turning
every 10 minutes. To test for doneness, cut into the breasts; the meat should
be white and moist, with no sign of pink.