Although we love simple grilled chicken with our favorite tangy barbecue sauce and can't get enough tandoori chicken, we wanted to do something different (grilling burnout before Memorial Day is not cool). Mike decided on jerk style, and I remembered seeing the F&W recipe a few days before. Easy.
We modified the recipe slightly (it actually calls for pork tenderloin), so I'm writing it as we did it. We used bone-in, skin-off chicken breasts and leg quarters, which we tend to like on the grill. But we also had an extra boneless skinless breast, so we cut it into chunks and skewered it. I was really surprised that my favorite cut was the boneless breast--probably because the small chunks got covered in more marinade relative to their size and cooked quickly, staying moist and tender. If you're looking for something different for grilling over the long weekend, this is it!
Grilled Jerk Chicken
Adapted from Food & Wine
You can also use bone-in chicken breasts and/or leg quarters. Remove the skin before marinating so the flavor goes straight on the meat.
1/4 cup safflower or canola oil
2 scallions, sliced
2 garlic cloves, roughly chopped
2 habanero chiles, seeded and chopped
1 Tbs low-sodium soy sauce
1 Tbs lime juice
1 Tbs light brown sugar
2 tsp ground allspice
1 tsp freshly ground black pepper
1/2 tsp dried thyme
1/4 tsp freshly grated nutmeg (pre-ground is okay)
1-inch piece fresh ginger, peeled and roughly chopped
1 1/2 lb boneless skinless chicken breasts cut into 1 1/4-inch chunks
Salt to taste
In a blender, combine all ingredients through ginger and puree. Place chicken in a large zip top bag and add marinade. Refrigerate 3 to 4 hours, shifting and turning the bag once or twice.
Brush the grill rack with oil and light the grill. Thread the chicken onto metal skewers and season with salt. Cook over medium-high heat until outside of chicken is browned on both sides. Move skewers over indirect heat, cover grill and cook until chicken is no long pink in the center. Serve right away.