Grilled Jerk Chicken
Serves 4
1/3c olive oil
2T sesame oil
2T hot chili oil
2 green onions, thinly sliced
1T ginger root, grated
4 garlic cloves, finely minced
2T white balsamic vinegar ~ can substitute red wine vinegar
1T honey
1/4t nutmeg, freshly grated
salt and pepper
1/2 lime, juiced and zested
3T orange juice
1/4t red pepper flakes
4 boneless, skinless chicken breasts
2T cilantro, for garnish
1T sesame seeds, toasted, for garnish
Place all ingredients except chicken, cilantro and sesame seeds in food processor and process until almost smooth. Pierce chicken breasts with fork all over. Place chicken breasts in large zip~lock bag and add marinade. Seal and refrigerate 24~48 hours depending upon how intense you want the flavor to be.
Remove chicken from marinade and discard marinade. Preheat grill and grill chicken, turning once, until cooked through. Garnish with chopped cilantro and toasted sesame seeds.
Have a happy and safe 4th of July!
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