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Clover Jerk seasoned chicken

Jerk seasoned chicken

Clover Jerk seasoned chicken

2 teaspoons allspice
2 tablespoons brown sugar
1/2 teaspoon cumin
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 tablespoon canola oil
1 1/2 lbs. boneless skinless chicken breasts

Combine all the spices, brown sugar, and oil in a small bowl. Preheat a skillet or 1 grill to high heat.
Rub the spice mixture over the chicken breasts (I had the best luck doing this with my hands). You can layer the spice
mixture on the chicken as thick or thin as you like – there should be enough to cover about 4 large chicken breasts or 1
1/2 lbs. Place the spice-rubbed chicken breasts on the hot grill or skillet. Cook for about 4 minutes on each side, until the exterior is very deep,
dark brown and the inside is no longer pink.
Remove from heat and let rest for 5-10 minutes to let the juices soak in before cutting.

For the marinade:
INGREDIENTS
4 habanero peppers
½ large red onion or 1 medium yellow onion, chopped
6 cloves garlic
5 stalks of scallion
1/4 cup white vinegar
1/4 cup soy sauce
1 ½ teaspoons sea salt
1 tablespoon ground black pepper
1 tablespoon grated fresh ginger
2 tablespoons fresh pimento seeds (all spice)
2 tablespoons brown sugar
1 teaspoon of freshly grated nutmeg
2 tablespoons oil
7 sprigs of fresh thyme
Squeeze lime

INSTRUCTIONS
· Add all the ingredients to a high speed blender and blend until completely incorporated. Pour into a sanitised jar and place in your fridge. Brush over chicken.

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