Jamaican Jerk Chicken

This recipe is perfect for a quick dinner on a weeknight!  You make the marinade the night before and when you come home the next evening, all you've got to do is toss it on the grill!  It gives a nice zip to your regular old chicken dish!

Ingredients:

- 2 Jalapeno Peppers (if you want spicier...you can use an Habernero or Scotch Bonnet pepper..but I would only use 1 of those!)
- 1 bunch Scallions, diced
- 2 cloves of Garlic, minced ( I use the jarred)
- 1 1/2 tsp. dried Thyme
- 2 tsp. Salt
- 2 Tablespoon Brown Sugar
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Lime Juice
- 2 Tablespoons Vegetable Oil
- 2 lbs. Boneless, Skinless Chicken thighs or breasts

Directions:

1.  In a large plastic freezer bag, toss in your chicken.  Place the bag in a large bowl to prevent drippings.

2.  In a separate bowl, combine all ingredients listed above and stir well.  Pour over your chicken, seal, and roll bag around in your hands to distribute the marinate.  Allow to refrigerate until the next day at dinner time.  Remove chicken from the bag and grill.  (I used my indoor grill and it worked perfectly!)

Here's the final product....

Very flavorful and a hint of spice!  We prefer white meat more than dark, so next time we would use chicken breasts instead of the thighs we used.  But that's a preference.  I served this with Jasmine rice and a salad on the side.  Try this one...your taste buds will thank you!