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The Friki Tiki Kookbook

Caribbean Jerk Chicken

This 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.

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Last updated on Friday, January 14, 2000