• Lisa Jarvis

Caribbean Jerk Chicken with Coconut Curry Sauce



Well tomorrow Spring arrives so I am ready to start firing up the grill again! I posted this recipe back last summer, but after grilling this fantastic jerk chicken again tonight for dinner, I just had to share it again in case you missed it the first time! This will totally get you in the mood for summer! This dish is a taste of the Caribbean right at home! You can marinate this chicken overnight, or all day or only an hour or so...whatever works for you, and then throw it on the grill. Drizzle it with an easy coconut curry sauce (recipe included) and it all comes together! Enjoy!

Here's what you need:

Around 3 lbs boneless, skinless chicken breasts ( you can use chicken thighs or legs)

2 T Allspice

2 T dried thyme

1/2 T black pepper

1/2 T Nutmeg

1/2 T Cinnamon

1 t salt

1 Jalapeno seeded and chopped

3 garlic cloves minced

4 Green onions chopped

1 T brown sugar

Juice of one lime

3 T vegetable oil

1/8 cup soy sauce

Mix the first 6 ingredients that are listed under the chicken together and place them in a food processor. Now add the rest of the ingredients except for the chicken in the food processor. Pulse to make a paste. Coat the chicken with this mixture. Cover and refrigerate for an hour up to all day until ready to grill. When you are ready to grill it, bring it to room temperature first, then grill the chicken until it reaches an internal temperature of 165. Serve with rice and drizzle with the coconut curry sauce. (recipe follows). Garnish with chopped green onions.

Coconut Curry Sauce

Whisk the following ingredients together in a bowl.:

2/3 cup cream of coconut ( such as Coco Lopez)

1/2 cup lime juice

2 t yellow curry powder

1/2 t ground cayenne pepper

1/2 t salt

YUMMY!!!!


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