If you want something a bit different and spicy, but still easy to make, jerk chicken with lime is perfect. Boneless, skinless chicken breasts in any quantity are marinated for a few hours to overnight, and then grilled. You can also use pieces, skin still on, if you prefer. Jerk seasoning can also be used with pork, fish, and shellfish.
- 1/2 c. fresh lime juice
- 2 T. vegetable oil
- 2 T. brown sugar
- Spices and herbs, in varying amounts (depending on taste and what you have): ginger, chili powder, garlic, allspice, nutmeg, cinnamon, allspice, thyme, bay.
- Fresh chopped peppers, such as jalapeno, Scotch bonnet, habanero, for heat. Note: be careful in handling the peppers! Wear gloves and don’t touch your eyes! Wash your hands and work surfaces ASAP.
Place all ingredients into a glass bowl or large baggy to marinate. Turn to make sure marinade gets to all pieces. Marinate for at least 2 hours – but the longer, the better, as the flavor soaks in.
Cook over medium heat on grill until pieces are done. You might want to char the outsides a bit in the last few minutes of cooking.
Accompany the jerk chicken with rice and a fresh salad or vegetables.