Grilled Jerk Chicken
Peppercorn mélange and jalapeno give chicken a real kick. This chicken is marinated in the pepper mixture with onion, thyme, and Worcestershire, among other things, picking up heat along the way. Simply grilled with melted butter, they can be the mainstay of an outdoor dinner. Note the chef’s tip that leftovers — should you have any — are great for chicken salad.
- Peppercorn Melange - 2 tablespoons (red, green, white, and black peppercorns)
- Yellow Onion - 1/2, chopped
- Jalapeno Peppers - 1/2, seeded, deribbed, and chopped
- Dried Thyme - 2 teaspoons
- Sugar - 2 teaspoons
- Worcestershire Sauce - 2 teaspoons
- Vegetable Oil - 2 tablespoons
- Chicken Breast Halves - 6
- Unsalted Butter - 1/2 cup (1 stick), melted
Put the pepper melange in a food processor and pulse to crack the peppercorns. Add the onion, jalapeno, thyme, sugar, Worcestershire, and vegetable oil. Process until well-blended, 5 to 10 seconds.
Marinate the chicken breast halves for at least 10 minutes, or up to 1 day (refrigerated,) in the pepper mixture.
Prepare a charcoal or gas grill. When the fire is hot, take the breasts out of the marinate and dip in the melted butter. Grill for 4 minutes, or until the edges turn white. Turn one-quarter turn with tongs and cook for 2 to 3 minutes. Turn the breasts over and cook for 3 minutes, until done through but not too black. Serve immediately.
Note: The chicken can marinate for up to 1 day, but it should be grilled just before serving. Leftover chicken is wonderful in a salad.