Jun 28, 2013 3:35 PM

Monterey Court Jerk Chicken

TUCSON - Chef Max Wood from Monterey Court Cafe stopped by to show us how to make a spicy, tangy Jerk Chicken. Here's the recipe:

Jerk Marinade:

2 Serrano chili's (stem's removed)

2 tbsp yellow onion, diced

2 garlic cloves

1 tsp dried oregano

1 tsp dried thyme

1 tsp allspice

1/2 tsp ground clove

1 tsp ground ginger

3 tbsp oil

1 tbsp lime juice

3 tbsp dark rum

Salt and Pepper to taste

Combine ingredients in a blender and blend until smooth.

Add more oil if you prefer it less spicy. place 4 chicken breast in the marinate for at least 3 hours or up to 5 days for maximum flavor.

Grill to order and serve rice.


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