The Friki Tiki Kookbook - Foodstuffs - Caribbean Jerk Chicken

Caribbean Jerk Chicken

his is another recipe I've only recently begun messing with. It's been popular when I've made it, though. The Caribbean Jerk seasoning is a single spice mix, and can be found in most good grocery stores, although I've had trouble finding it in the Valley.

1/2 cup of lemon juice
4 tablespoons of cider or white vinegar
4 tablespoons of vegetable oil
2 tablespoons of Caribbean Jerk seasoning
2 pounds of skinned, boneless chicken breasts

Take a meat mallet and smack the chicken around some.

In a small bowl, combine all the ingredients except for the chicken. Mix well.

Using a shallow bowl or resealable dish (a casserole dish works well), pour the marinade over the chicken. (Duh.) Cover or close tightly. Marinate in a fridge a minimum of four hours. Again, overnight is good.

Remove chicken from marinade. Discard marinade (salmonella is not your friend). Grill or broil chicken until fully cooked.