Jamaican Jerk Chicken

4 servings
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 4 Hrs 45 Min

INGREDIENTS
6 green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded and minced
3/4 cup soy sauce
1/2 cup distilled white vinegar
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 1/2 pounds skinless, boneless chicken breast halves

DIRECTIONS
In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
Preheat grill for high heat.
Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.

Serves 6
Caribbean Jerk Rub adds Jamaican flavor to chicken in this recipe. Pork, lamb, steak, and seafood would all be good substitutes for chicken.

Chicken Ingredients
3.5 oz (1 jar) Raptor Caribbean Jerk Rub
3 Chicken Breasts
2 oz. Olive Oil
18 Bamboo skewers *soak in water*

Mango Salsa Ingredients
1 cup Mango (small diced)
½ Red Onion (small diced)
1 tsp. Red Jalapeño (minced)
1 tsp. Ginger (minced)
3 Sprigs Cilantro (chopped)
6 Mint Leaves (chopped)
2 Scallions (chopped)
1 tbs. Red Wine Vinegar
Salt and Pepper to taste

Meat Preparation
Cut the breast into six cubes per breast and brush the meat with olive oil. Rub with Raptor Caribbean Jerk Rub and skewer the chicken. On a medium-high heat BBQ grill the meat until cooked through.

*Soaking the bamboo skewers in water will help them from catching on fire while cooking.*

Mango Salsa Preparation
Combine all ingredients in a bowl and season.

What You Need

2 lbs chicken wings
1 cup of jerk marinade
A big handful wood chips for smoke grilling. Apple wood or hickory work well here. Soak your wood chips in water for at least half an hour for the most smoke.

Take your chicken wings and toss them in the marinade, making sure they are completely covered. You want to marinate them for about 8 hours, so starting these off on the morning you plan on cooking them is about right. A big zip lock bag will make it easy to keep turning these over in the fridge throughout the course of the day.

Preheat your grill, and when hot, add your wood chips. You can put these below the grate, wrapped in tin foil with some holes poked in it. Let the wood chips start smoking before adding your chicken.

When the wood is smoking, arrange the chicken wings on the grill, away from the heat source if possible. Cover the lid and cook over medium low heat. You want about 300 degrees here. The wings should take between 20 and 40 minutes to cook, depending on the size. They are done when a knife poked into the deepest parts of the meat reveals only white cooked flesh.

When they are done, crank the heat up to high, and let the wings crisp up a bit. Watch them carefully during this stage, as they can easily burn if left unattended.