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- 1 jalapeño pepper, seeded & diced
- 3 tablespoons water
- 2 tablespoons lime juice
- 2 tablespoons lemon juice
- 1 tablespoon Dijon style mustard
- 4 cloves garlic, mined
- 2 cubes chicken bouillon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1 pound skinless chicken breasts
Combine all ingredients except the chicken
and pour into a shallow baking dish or
zip-top plastic bag. Add chicken and turn
to coat. Cover and place in refrigerator to
marinate in jerk seasoning for 4 to 8 hours.
Preheat grill. Remove chicken from jerk
marinade and pour marinade into a
saucepan. Bring to a boil. Place chicken on
grill cooking approximately 7 to 10 minutes
per side (or until done), basting periodically
with remaining jerk marinade.
Appeared in print on 3.25.09.