Jerk Chicken and Veggies with Rice

     Living in Southern California I have learned that the weather is hard to predict. Even though it's getting close to Thanksgiving we had a high of 90 degrees today. Thankfully it will drop thirty to forty degrees tonight so the house stays cool. I try to grill when it gets like this to keep from cranking the air back on. Here is one of our family favorites. I had some cherry tomatoes laying around so I added them as a side dish. Pete likes tomatoes on the grill so I added some to his skewer, I like mine cold, and Jayne skips them all together unless in ketchup or pasta sauce. My guess is this could be made vegetarian by using portobello mushrooms.

Spicy Caribbean Jerked Chicken with Rice

Ingredients

 

Make spicy marinade by combining:

4 medium green onions

2 jalapenos

1/3 cup lemon juice

1/4 cup honey

2 tsp dried thyme

2 Tbl vegetable oil

1/2 tsp salt

1 tsp cinamon

1/2 tsp nutmeg

1/2 tsp clove

Directions:

I use my braun handblender to whip the marinade together. Then pour over one pound of boneless, skinless chicken breast and marinate for at least two hours. I cut the chicken into cubes and add onion and bell peppers to make kabobs with this, I have never used whole breast but whole is what the recipe calls for. I make a side dish of rice in the rice cooker with a 1 Tbl of chicken broth and 1 Tbl jerk seasoning and serve the chicken over the rice.