Cilantro Jerk Marinade

I'm not sure how authentically Jamaican this jerk recipe is but I do  know that it is very tasty. My family loves it. I hope yours will too.

Fresh and full of flavour, this grilled chicken is a great recipe for your summer arsenal.

You will need a food processor or blender to make this marinade.

Add all of the ingredients to the processor or blender.

I love my citrus press.

Add caption

Process well until everything is pureed. It looks kind of like pesto.

I have used chicken breast today but you could use boneless/skinless thighs or even pork tenderloin if you wish.

Add marinade to chicken into a resealable plastic bag. Refrigerate for  at least three hours to overnight.

The flavour of the marinade really penetrates this meat. It goes all the way through.

Barbecue chicken on a medium hot grill for 10-15 minutes until chicken is no longer pink.

Just a delicious marinade. I have used boneless, sinless chicken breasts, but I think that this would also work with chicken thighs and even pork tenderloin.



Watch me make it on You tube.




Cilantro Jerk Marinade

1 jalapeño
1 cup, packed cilantro
1/2 cup olive oil
4 green onions
6 cloves of garlic
2 tablespoon fresh ginger
2 tablespoons sugar
1 tablespoon lime juice
1 teaspoon allspice(in the video I put one tablespoon in. It was a mistake, it should have only been a teaspoon)
1 teaspoon salt
1 teaspoon pepper

6-10 chicken breasts,thighs, or 4 pork tenderloin

Combine first 11 ingredients in food processor. Process until well blended. Mixture will resemble a thick paste. Combine meat and marinade in a ziplock bag. Place bag into the fridge and let meat marinate for a few hours. Barbeque on a medium hot grill for 10-15 minutes.

Auntie Di's Chicken Thighs

This recipe was  first introduced to my family by my sister-in-law, Diane. My kids called it Auntie Di's Chicken Thighs, and the name has stuck. I modified the original recipe to suit my family. It is a perennial favourite. My family prefers chicken thighs to chicken breasts, but the recipe works well with either. When barbeque season arrives, you can bet this is on the menu. I always make extra so we can have chicken caesar wraps during the week. See the Salads and dressings tab for my no raw egg, no fish caesar salad dressing.

1/2 cup soy sauce
!/2 cup thawed lime juice concentrate(can substitute orange juice concentrate or lemon juice concentrate)
2 tsp chicken seasoning (like Mrs. Dash 'chicken grilling blends')
zest from one lemon
1 tsp minced garlic
16-20 chicken thighs (or 6-8 chicken breast)


Combine the first six ingredients, Stir to combine. Unroll the chicken thigh and place into a ziplock plastic bag. Refrigerate for about 5 hours.

Bring the chicken out of the fridge for one hour before grilling. Preheat barbecue and cook for 15-20 min, until juices run clear and there is no more pink inside the chicken.







Just the best, easiest marinated chicken ever. This is a great one to have in your summertime arsenal.

 

Spin-off weekday meal- Don't forget to save some for chicken caesar wraps. Place  sliced, cold chicken and romaine lettuce on to flour tortillas. Top with caesar  salad dressing. Wrap and go. Presto! Supper on the go.

Check out the video on You Tube