Andi's Jerk Chicken (with bottled marinade)

Jerk Marinade, Walkerswood Spicy Jamaican, 32 tbsp (most of a 17oz bottle of marinade, reserve a few tablespoons full to make your jerk dressing later for the jerk salad)

Chicken Breast, no skin, 3-5 pounds (here estimated with 3 pounds about 8-12 palm sized peices)

(This isn't an exact science you can also make this with a couple of breasts and a few tablespoons of marinade) . I'd say 1-2 tablespoons at most per breast should do the trick, use a considerable amount more if using the milder jerk bbq sauce and baste with bbq sauce (if using) when finished cooking.

Jamaican Jerk Chicken from a bottle. This stuff is hot hot hot hot. (it's made with scotch bonnet pepper which is way hotter than jalapeno, it's like a chihuaha versus godzilla). So resist the urge to 'pour' marinate ontop of the chicken before grilling after removing it from marinade. It'll be hot enough just from having come into contact with the marinade and scrape off any 'pockets' of marinate like in a crease where it might stick. (there will be some little bits clinging and that's ok but these will be the hottest parts). BUT if it's too hot, after you've already cooked it, you can rinse the breast under water to remove some of the heat. (you can also try the jerk barbeque sauce which is milder).

Use most of 1 -17oz bottle of Walkerswood Spicy Jamaican Jerk Marinade. Put chicken and marinade into large ziplock bags or sealable containers, and marinate in the fridge for 1-3 hours, turning every so often so that all of the meat comes into contact with the marinade.

Bring coals or charcoal gas to medium-high heat. (if you hold your hand above the grate it'll feel too hot to handle in about 5 seconds (i count to 10 without the 'onethousand' on the end). You might prep the grill rack itself by spraying a High Heat Grill safe pam before putting the chicken on it (before you put it over the coals please to avoid flareups). That'll help keep it from sticking, but a drizzle of olive oil on a breast before flipping also works. If you flip the meat frequently, you won't have to worry about sticking meat as much. Cover the grill with the lid between flippings.

I like to place a 'smoke packet' of all spice on the grill (put 1/2 cup whole allspice make foil into a little 'tray' open on the topand stick it on the coals) or throw whole allspice berries on the coals, as true jamaican jerk calls for barbequing the meat with branches from the 'jamaican nutmeg' plant (which is allspice). I like adding this step to add a little more authentic flavor, but it's optional. There's already nutmeg and allspice in the marinade.

Cook chicken flipping every 1-2 minutes until done, when firm to touch with finger or fork, and no longer pink inside, when poked with a fork juices should run clear. (will take maybe 10 minutes depending on how thick your cuts of meat are and how hot the fire and where on the fire they are).

I serve this on a bed of cool mixed greens, with a dressing made with a tiny splash of jerk marinade plus vinegar (red wine or another is fine), and olive oil. (though it might be good with a creamy dressing to cut the heat some). Serve with a side of tropical drinks (like a carribean pain killer pineapplejuice, mixed with OJ, rum, and nutmeg). Or a really big glass of milk (this stuff is hot, milk helps).

Number of Servings: 12

Recipe submitted by SparkPeople user ANDICOONS.