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Gonzo's Jerk Chicken

    

3 boneless skinless chicken breasts
1 to 2 teaspoons margerine
3 to 4 tablespoons Walkerswood Jerk Seasoning

Wash and pat dry chicken breasts.

Rub a thin coating of margerine over each breast.

Using fingers, work the jerk seasoning into each breast.

Cover and refrigerate for at least 4 hours or overnight. The longer the more spicy it will be.

Prepare grill (gas or charcoal) for medium heat.

Grease cooking grate to prevent sticking and place chicken on grill.

Grill until done, inside temperature 160 to 175.

Chicken will have a nice blackened outside, but tender on the inside.

Enjoy!


Walkerswood Jerk Seasoning
Walkerswood Jerk Seasoning
$7.50       10 oz.       Heat Level: 7
Jerking is the traditional style of Jamaican barbequing. Coat your poultry, pork, fish, beef or any other meat with a little margerine. Add a couple tablespoons of jerk sauce and gently rub it into the meat. Let marinate in the fridge several hours, then throw on the grill or into the oven. It's delicious! More »

Busha Browne's Traditional Jerk Seasoning Rub
Busha Browne's Traditional Jerk Seasoning Rub
$5.99       4 oz.       Heat Level: 7
The tradition of "jerking" meat is unique to Jamaica and originally applied to wild boar in the 17th century. It is now an integral part of Jamaican life where streetside vendors cook jerk pork and chicken over hot coals with the aromatic branches of the pimento tree. Made with scallions, hot peppers, sea salt, black pepper, allspice and cane vinegar. More »

Spice Bouquet Jamaican Jerk Dry Rub Seasoning
Spice Bouquet Jamaican Jerk Dry Rub Seasoning
$5.50    Sale $4.75       4.25 oz.       Heat Level: 4
Another fine rub from Spice Bouquet. This is a terrific blend of salt, sugar, garlic, onion, pimento, ground peppers, crushed red peppers, ginger, cumin and thyme. More »

Grace Jamaican Jerk Seasoning
Grace Jamaican Jerk Seasoning
$7.50       10 oz.       Heat Level: 8
The Jerk method of cooking and seasoning is a unique tradition in Jamaica. Grace Jamaican Jerk Seasoning captures the genuine flavor and taste of jerk by combining escallion, hot peppers, water, garlic, black pepper, cane vinegar, thyme and exotic Jamaican herbs and spices. Rub 2 to 3 teaspoons per pound on pork, chicken, seafood or vegetables and allow to marinate 1 to 8 hours. (the longer the hotter it will be). Then grill, bake or cook on the stove top until done. Enjoy! More »

Cedella Marley-Booker's Smilin' Island Jamaican Jerk Seasoning
Cedella Marley-Booker's Smilin' Island Jamaican Jerk Seasoning
$7.95       10 oz.       Heat Level: 5
Jamaican jerk is a style of cooking first created by the original natives of Jamaica. To cook Jamaican jerk style means using a hot spice mixture or seasoning, that is either a dry rub or a wet rub or marinade. The resulting food yields a spicy sweet flavor and a tender texture. Cedella Marley-Booker represented jerk seasoning well with this recipe. This is a terrific blend of scallions, salt, water, habanero peppers, garlic pulp, banana vinegar, nutmeg, allspice, apple vinegar, black pepper, thyme, ginger, paprika, cloves and cinnamon. For best flavor, marinate meat overnight and 30 minutes to and hour for fish and seafood. Then just grill, bake or pan-fry. More »
 
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