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Jerk Chicken

Jerk Chicken

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 4 green onions, cut in pieces
  • 2 tablespoons red wine vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon ground allspice
  • 2 teaspoons grated fresh ginger 
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 3/4 pounds chicken tenders 

Directions

  1. In a food chopper, add green onion, vinegar, oil, soy sauce, lime juice, allspice, ginger, cinnamon and nutmeg. Process until smooth.
  2. Add mixture and chicken to a large resealable plastic bag. Seal and shake bag until chicken is coated.
  3. Refrigerate 2 hours or overnight.
  4. Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
  5. Drain chicken; discard marinade.
  6. Grill chicken covered 7 to 8 minutes, turning once.

Serves: 6

TEST KITCHEN TIP: Serve with Mango Pineapple Salsa, if desired.

 

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