This Grilled Jerk Chicken has lots of flavor, and it will pair nicely with a wine that has some body but will not overwhelm the chicken itself. I recommend Tassel Ridge Iowa St. Croix Rosé. It’s a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish and is best when served chilled.—Bob Wersen, Owner, Tassel Ridge Winery
Tassel Ridge® Grilled Jerk Chicken
Ingredients
- 4 large cloves garlic, chopped
- 1 small white onion, chopped
- 3 green onions, chopped
- 1 tsp Tabasco, more or less to taste
- ¼ cup fresh lime juice
- 2 Tbsp soy sauce
- 3 Tbsp olive oil
- 1½ tsp salt
- 1 Tbsp packed brown sugar
- 1 Tbsp fresh thyme leaves
- 2 tsp ground allspice
- 2 tsp black pepper
- ¾ tsp freshly grated nutmeg
- ½ tsp cinnamon
- 12 boneless, skinless chicken breasts (about 3 lbs)
Instructions
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Combine garlic, onions, Tabasco, lime juice, soy sauce, oil, salt, brown sugar, thyme, allspice, pepper, nutmeg, and cinnamon in blender. Blend until smooth. Divide between 2 large, plastic zip bags. Add chicken. Seal bags, pressing out excess air. Turn bags over several times to distribute marinade. Put bags in shallow pan. Refrigerate for 8 hours, turning once or twice. Remove from refrigerator. Let stand at room temperature for 1 hour. Using a charcoal grill, direct cook chicken on lightly oiled rack over double or triple layer of hot coals, spread over half of bottom rack, until chicken is well browned on all sides, about 3 minutes. Move chicken to side of grill with no coals underneath. Indirect cook, covered with lid until chicken is cooked through, 25 to 30 minutes, or until internal temperature reaches 165°F. Serves 6–8.
Alternate Cooking Method—Preheat oven to 400°F. Roast chicken 40 to 45 minutes, or until internal temperature reaches 165°F.
Serving Suggestion—Serve with papaya or pineapple salsa and rice.
Recipe Notes
Wine Recommendation—Tassel Ridge Iowa St. Croix Rosé
