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 $7.00       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 »
		Beasley's Jerk Rub Marinade $7.50       11 oz.       Heat Level: 6 Barbecue Island style with Beasley's Jerk Rub Marinade from Jamaica! This original hot & zesty jerk marinade combines scallions, water, spices, salt, Jamaican hot peppers, cane sugar, pimento, cane vinegar & garlic. Rub on pork, chicken, beef or shrimp. Let stand for one hour or overnight then grill over hot coals or oven bake. Delicious! More »
		Pickapeppa Jamaican Jerk Seasoning $7.50       10 oz.       Heat Level: 7 From Jamaica comes this skillful blend of scotch bonnet peppers, escallion, onion, ginger, garlic, pimento, nutmeg, thyme, black pepper, sea salt & cane sugar. No salt, zero trans fat and 100% all natural. More »