Thursday, March 10, 2011

Jamaican Jerk Chicken . . . in Scott Depot!

Jamaican Jerk Chicken is one of my husband's favorites and the kids love it, too! This recipe is using 3 Chicken Breasts because that's how many we eat, but adjust accordingly to suit your family! This recipe was inspired by a salmon dish I had last week using the BBQ sauce and Jerk seasoning but tweaking to add more tang and using chicken! "Jerk" is a term typically used to describe the drying of the meat over open fire with plenty of these seasonings to preserve it in the hot island heat but what I do here is use the Jamaican Jerk spice blend and saute then bake off the breasts. The two predominant spices in the McCormick's Jamaican Jerk Spice blend that I love are Thyme (used frequently in Carribean cuisine) and the Allspice berry (A native to the Jamaican island and is spicy, nutmegy and clovey!). This chicken is a tad spicy but not so much that the kids don't love it.

Jamaican Jerk Chicken

3 Boneless Skinless Chicken Breasts
2 T Extra Virgin Olive Oil
1 Cup BBQ Sauce (A rich molasses sauce works best with this.)
3 T Sweet & Sour Sauce
2 T Jamaican Jerk Seasoning

For your chicken:
Preheat oven to 350
Heat your 2 T EVOO in saute pan til hot
Sprinkle the breasts with Jamaican Jerk Seasoning VERY LIBERALLY
Put breasts into pan and saute on both sides til golden brown
Once the chicken looks like above on both sides, put into your preheated oven for 20 minutes
Or until the internal temperature reaches 165.

While the chicken is in the oven make your sauce:
Mix your BBQ Sauce, Sweet and Sour and reserved 2 T Jamaican Jerk Spices
In a small bowl until thoroughly mixed. 

After making your sauce (Its should be about half way through your cook time),
Take your chicken out of the oven and mop your Jerk sauce on it and
Put back in the oven til your temperature reaches 165.
Take it out and enjoy this EASY but AMAZINGLY DELICIOUS Jerk Chicken

A little taste of the islands in the comfort of your own home : )
(Maybe even in your pajamas if you're like me !)

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