Jerk Chicken

Name: Jerk Chicken
Ingredients: 1/2 cup chopped onion; 1 tablespoon brown sugar; 2 tablespoons low-sodium soy sauce; 2 tablespoons red wine vinegar; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped garlic; 1/2 teaspoon sesame oil; 1/4 teaspoon ground allspice; 1 Scotch Bonnet or habanero chili pepper; 2 (4-ounce) skinned, boned chicken breast halves; Vegetable cooking spray; Fresh thyme sprigs (optional)

12 ingredients

2 steps

Ingredients

1/2 cup chopped onion
1 tablespoon brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped garlic
1/2 teaspoon sesame oil
1/4 teaspoon ground allspice
1 Scotch Bonnet or habanero chili pepper
2 (4-ounce) skinned, boned chicken breast halves
Vegetable cooking spray
Fresh thyme sprigs (optional)

Directions

1

Position knife blade in food processor bowl; add first 9 ingredients. Pulse 12 times, scraping sides of processor bowl once. Place 1/3 cup onion mixture in a heavy-duty, zip-top plastic bag; reserve remaining onion mixture. Add chicken to bag; seal bag, and marinate chicken in refrigerator 1 hour, turning bag occasionally.
2

Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place rack on grill over medium-hot coals (350° to 400°). Place chicken and thyme sprigs, if desired, on rack; grill, covered, 4 minutes on each side or until chicken is done. Discard thyme sprigs. Serve chicken with reserved onion mixture.