Tassel Ridge® Grilled Jerk Chicken
- 4 large cloves garlic chopped
- 3 green onions chopped
- 1 small white onion 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)
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.
Wine Recommendation: Tassel Ridge Iowa St. Croix Rosé
Grilled Jerk Chicken has lots of flavor, and it will be complemented by a wine with some body but not a wine that will overwhelm the chicken itself. Tassel Ridge Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. It is best when served chilled.— Bob Wersen, Owner, Tassel Ridge Winery