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Jerk-Marinated Chicken Breasts
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anna Olson
Published 2009
Green, green, green! This herb paste is inspired by Jamaican jerk marinade, but without the heat of habanero peppers. Slather it over every inch of the chicken and let the sunshine in.
Ingredients
| chopped green onion |
Method
In a food processor, or with a mortar and pestle, purée the green onion, garlic, thyme, and oregano with the olive oil and salt until finely processed. Stir in the ginger, allspice, black pepper, nutmeg, and chili (if using).
Coat the chicken breasts with the herb mixture, cover, and chill for at least 30 minutes to a maximum of 24 hours.