Subj : BH&G 1997 To : ALL From : DAVE DRUM Date : Thu Mar 04 2021 12:17:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jerk Chicken Categories: Herbs, Poultry, Citrus Yield: 6 Servings 2 lb Skinned, boned chicken - breast halves 4 ts Jamaican jerk seasoning 8 cl Garlic; minced 2 ts Snipped fresh thyme +=OR=+ 1/2 ts Dried thyme; crushed 2 ts Fine shredded lemon peel 2 tb Lemon juice Cooking spray +=OR=+ 2 ts Olive oil Lemon wedges Place a chicken breast half between sheets of plastic wrap; pound gently with the flat side of a meat mallet until an even 1/2 inch thickness. Repeat with remaining chicken. In a small bowl, combine jerk seasoning, garlic, thyme, and lemon peel. Brush chicken breasts with lemon juice. Sprinkle garlic mixture evenly over chicken breasts; rub in with your fingers. Place chicken in a resealable plastic bag; seal bag. Chill in the refrigerator for 30 minutes to 24 hours. Lightly coat chicken with olive oil cooking spray or brush lightly with olive oil. Preheat an indoor electric grill. Place chicken on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink. (For a covered grill, allow 4 to 5 minutes. For an uncovered grill, allow 8 to 10 minutes, turning once halfway through grilling.) To serve, slice chicken; pass lemon wedges. Makes 6 servings. Broiler Method: Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 to 10 minutes or until chicken is tender and no longer pink, turning once halfway through broiling. Grilling Method: Place chicken on grill rack of an uncovered grill directly over medium heat. Grill for 6 to 10 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. Better Homes & Gardens | February 2014 MM Format by Dave Drum - 06 February 2014 Uncle Dirty Dave's Archives MMMMM .... No, no, Nurse! I said clean off his SPECTACLES!? --- MultiMail/Win32 v0.49 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140) .