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Jerk Chicken Breasts

by Lisa
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for the jerk marinade:
4 scallions, coarsely chopped
1 medium red onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 Scotch bonnet or habanero chiles, coarsely chopped
1 tablespoon freshly grated ginger (about 1-inch piece)
1 tablespoon dried sage
1 tablespoon dried thyme
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon cayenne pepper
2 teaspoons salt
2 teaspoons ground white pepper
1 tablespoon dark brown sugar
1/2 cup orange juice (about 2 oranges)
1/4 cup lime juice (about 2 limes)
1/4 cup malt vinegar
1 tablespoon canola oil
2 tablespoons soy sauce
1 tablespoon dark rum

for the chicken:
6 to 12 boneless, skinless, chicken breasts
canola oil

For the jerk marinade, combine all ingredeints in a blender and purée until smooth. Yield: 4 cups.

Use 2 cups marinade for 6 breasts or all 4 cups marinade for 12 breasts.

Add marinade and chicken to a large resealable plastic bag. Seal, place on a plate to capture any leaks, and let marinate in the refrigerator for at least 2 hours, preferably overnight.

Preheat a grill or grill pan at medium-high to high heat. Once grill is hot, moisten a paper towel with oil and wipe down grates.

Remove chicken breasts from marinade, one at a time, and place on grill. Discard marinade. Grill for 4 to 5 minutes per side. Let rest for 5 minutes before serving. Yield 6 to 12 servings.

Sautéed Mustard Greens

2 tablespons olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
2 pounds mustard greens, thoroughly washed, and chopped
fine sea salt
freshly ground black pepper

Warm oil in a large sauté pan set over medium-high heat. Add shallots and cook until soft and translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add mustard greens and 1/4 cup water. Cover and cook until tender, about 5 to 8 minutes. Uncover and allow any residual liquid to evaporate. Season with salt and pepper. Serve immediately.

Yield: 6 to 8 servings.

 

- Recipe courtesy of Gastronomer's Guide

 

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