Tuesday, August 03, 2010

Jerk Chicken Breasts

1/3 cup apple cider vinegar
1/2 cup molasses
1–2 Tablespoons hot sauce, or more to taste
2 teaspoons ground allspice
2 teaspoons Watkins Onion Flakes or Watkins Organic Onion Powder
2 teaspoons Watkins Organic Garlic Powder
2 teaspoons Watkins Ground Cinnamon
4 large chicken breasts, 8 to 10 ounces each
Salt and Watkins Granulated Black Pepper, to taste
2 scallions, white and green parts, chopped
2 limes, cut into wedges

In a small bowl, mix together the vinegar, molasses, hot sauce, allspice, onions (or onion powder), garlic powder and cinnamon.

Place the chicken breasts in a gallon-sized Ziploc Bag, pour the mixture over the chicken until thoroughly coated and seal the bag. Place the bag in the refrigerator and marinate for several hours.

Preheat the oven to 375 degrees F. Remove the chicken breasts from the marinade and place the chicken on a plate. Sprinkle the chicken breasts with salt and pepper (on one or both sides, according to taste).

Spray a baking pan with Watkins Cooking Spray. Place the chicken in the pan and spray the surface of the chicken lightly with the cooking spray. Roast the chicken in the oven for 15 to 20 minutes or until the chicken is cooked through and firm to the touch.

Once done, arrange the chicken on a serving platter with corn on the cob as a side dish. Sprinkle with the chopped scallions and garnish the platter with the lime wedges.

To cook the chicken on an outdoor grill, heat the grill to medium-high heat. Place the marinated chicken on the grill and cook for 10 to 15 minutes (5 to 8 minutes on each side), turning the chicken once, until the chicken is cooked through and firm to the touch.

Whether you cook this recipe on the grill or in the oven, the cooked chicken's temperature should be 165 degrees F when measured with a meat thermometer.


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