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December 26, 2025, 01:31:35 PM

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Topic summary

Posted by swissmissy63
 - August 22, 2006, 02:01:21 AM
Quote from: tennesseegal on August 21, 2006, 01:05:21 AM
I dont know , but thats an idea  O0  , I will have to try that next time

LOL Ok, You try it out and let me know  :)))
Posted by tennesseegal
 - August 21, 2006, 01:05:21 AM
I dont know , but thats an idea  O0  , I will have to try that next time
Posted by swissmissy63
 - August 21, 2006, 12:00:14 AM
What if you don't have a grill? Can these be broiled?  :-[
Posted by tennesseegal
 - August 20, 2006, 06:29:59 PM
2 cups chopped scallions
1 teaspoon Scotch Bonnet hot sauce
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons allspice
1 tablespoon dry mustard
2  bay leaves, crushed
2  cloves garlic, crushed
1 teaspoon salt
1 teaspoon sugar
4 sprigs fresh thyme
1 teaspoon ground cinnamon
12  boneless, skinless chicken breasts, about 4 to 6 ounces each

Preparation Cook: 25 minutes
For the jerk seasoning: Place all of the ingredients except the chicken in a blender or food processor. Blend until the mixture is thoroughly combined.
Place the jerk seasoning and the chicken in a plastic bag, seal well and move the chicken around until it is well coated with the marinade. Refrigerate for at least 30 minutes or over night.
Preheat the grill.
Grill the chicken on each side until it is cooked through, about 4 to 6 minutes per side. Serve the chicken hot or at room temperature. Store cooked chicken in the refrigerator for up to 3 days.