1 hour prep + 30 minutes cook time
Serves 5
Ingredients:
2 pounds boneless, skinless chicken breasts
Juice of 1 lime
Dry Jerk Rub (Recipe below)
Dry Jerk Rub:
1 cup chopped purple onion
1 tsp. allspice
1 tsp. thyme
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. salt
2 tsp. pepper
2 Tbsp. olive oil
2 Tbsp. rum (Choose one you want to drink!)
2 jalapeῆo peppers finely chopped, seeds and stems removed
1/2 cup chopped green onions
Make Dinner:
Combine all ingredients for dry rub in a small mixing bowl. Sprinkle lime juice evenly over chicken and then coat each breast with dry rub. Allow chicken to marinate in refrigerator for a minimum of 1 hour. (Chef's Note: Marinating the chicken in the refrigerator overnight will enhance the flavor.) When ready to cook, heat BBQ grill to medium high. Grill chicken 8-10 minutes per side or until cooked through. Serve with Smoky Rice and Orange Carrots.
Smoky Rice
2 cups white rice
4 cups water
2 Tbsp. vinegar
1 Tbsp. cumin
2 tsp. garlic salt
2 tsp. onion powder
Place all ingredients for rice in a medium saucepan. Cover tightly and bring to a boil over high heat. As soon as rice begins to boil, reduce heat to low and simmer for 20 minutes. Remove from heat, allow rice to sit for 5 minutes. Remove lid and serve immediately.
Orange Juice Carrots
1 pound baby carrots
1 cup orange juice
1 tsp. salt
2 tsp. sugar
Place carrots and 2 cups of water in a large frying pan. Bring to a boil over medium heat and allow carrots to simmer for 15 minutes until water boils away. Add orange juice, salt and sugar. Simmer for another 15 minutes until liquid has cooked away and carrots are golden and caramelized.