Something Different

I'm breaking protocol here and posting, yes...a recipe! For those of you who know me very well know that there's no reason I would ever have to suggest a recipe of my own making. I am neither a good cook or a creative one. Certainly nothing I could cook is worth mentioning. BUT, since Josh cooked this one (yes, I do have the best husband in the world), it gets a post.

It does require an overnight marinade, but it is SO worth it. I LOVED this meal! And be careful with the habaneros. Use gloves or a plastic bag or something to protect your hands...seriously!


Jerk Chicken

3-5 pounds chicken pieces (we used 6 chicken breasts, halved)
2 cups white vinegar, plus 1 tsp.
2 cups finely chopped green onions
2 habaneros, seeded and minced
2 Tbsp. soy sauce
4 Tbsp. lime juice
5 tsp. ground allspice
2 bay leaves
6 garlic cloves, minced
1 Tbsp. salt
2 tsp. sugar
1 1/2 tsp. dried thyme, crumbled
1 tsp. cinnamon

Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to plastic bag and set aside.

In a food processor combine remaining 1 tsp. vinegar, gr. onions, habaneros, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon for the marinade.

Rinse chicken pieces well under cold running water and pat dry with paper towels. Add marinade to chicken pieces and refrigerate for at least 24 hours and up to 2 days.

Grill for about 8-10 minutes on each side or until cooked through.

We served this with a slightly modified Lime Rice recipe of Jene's.

Lime Rice

In a large pot, saute:
2 Tbsp. butter
1 yellow onion, chopped
4 garlic cloves, minced

Add:

3 cups rice
6 2/3 cups water (do half water/half chicken broth for more flavor)
1/2 bunch cilantro
2 tsp. cumin
2 small cans diced green chilies
1 Tbsp. lime juice
1/2 tsp. pepper
1 tsp. salt

Bring to a boil, then turn down to simmer and cover until rice is cooked.