Caribbean Jerk Chicken

his is another recipe I've only recently begun messing with. It's been popular when I've made it, though. The Caribbean Jerk seasoning is a single spice mix, and can be found in most good grocery stores, although I've had trouble finding it in the Valley.

• 1/2 cup of lemon juice
• 4 tablespoons of cider or white vinegar
• 4 tablespoons of vegetable oil
• 2 tablespoons of Caribbean Jerk seasoning
• 2 pounds of skinned, boneless chicken breasts

Take a meat mallet and smack the chicken around some.

In a small bowl, combine all the ingredients except for the chicken. Mix well.

Using a shallow bowl or resealable dish (a casserole dish works well), pour the marinade over the chicken. (Duh.) Cover or close tightly. Marinate in a fridge a minimum of four hours. Again, overnight is good.

Remove chicken from marinade. Discard marinade (salmonella is not your friend). Grill or broil chicken until fully cooked.

Part of the LBY3.com family of sites
Last updated on Last updated on Friday, January 14, 2000