Makes 4 servings
Introduction
Jamaican cooks are famous for jerk, their hot_spicy green marinade with a catch_all of ingredients from scallions, extra_fiery Scotch bonnet chiles, allspice, and soy sauce. It is not a subtle seasoning, which is a blessing when you're cooking in a hurry. If you have the time to marinate the chicken in the thick green paste, fine...but I'm notconvinced that you will really gain any extra flavor.
Jerk Marinade
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3 garlic cloves, peeled
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4 scallions, white and green parts, coarsely chopped
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1 teaspoon seeded and minced Scotch bonnet chile, or use 1 jalapeño, seeded and minced
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1/4 cup fresh orange juice (1 large orange)
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Grated zest of 1 large orange
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2 tablespoons cider vinegar
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1 tablespoon soy sauce
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1 teaspoon dried thyme
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1/2 teaspoon ground allspice
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4 7-ounce boneless and skinless chicken breasts
Directions
1. Position an oiled broiling rack 6 inches from the source of heat and preheat the broiler.
2. To make the jerk marinade, with the machine running, drop the garlic through the feed tube of a food processor to chop the garlic. Add the scallions, chile, orange juice and zest, vinegar, soy sauce, thyme, and allspice and process into a paste. Transfer to a glass or stainless steel bowl. Add the chicken and turn to coat. Use immediately, or cover tightly with plastic wrap and refrigerate for up to 8 hours.
3. Broil the chicken for 5 minutes. Turn and broil until the chicken shows no sign of pink when pierced in the center with the tip of a sharp knife, about 5 more minutes. Serve immediately.
