I'm mostly finished packing and loading the car for our big trip. Have I mentioned our big trip?! I am taking my two little boys on an 18-day journey around the eastern part of the country to visit 14 of our fellow heart families (Dan has to work, boo). Rather than writing out the details again here, please feel free to visit my family blog! It is going to be an adventure of a lifetime, filled with lots of love and fun and....adventure! I am both terrified and excited at the same time. Please squeeze in a prayer for us, if you don't mind! For our car to run well and for the boys to get good rest and for the entire adventure to be filled with happiness and great memories. THANK YOU!
Onto the delicious chicken, which we made for this year's Fourth of July dinner. Mmmm. I cannot BELIEVE I have not yet shared this one with you all.
Dan and I have been making a version of this Jerk Chicken recipe for many years. WE LOVE IT. It is one of our favorites and we swoon over it every. single. time. You can alter the spiciness to your liking. It's grillin' season, so fire up the grill and ENJOY! I'll be in touch in the next few weeks to let you all know how our trip is going!
(recipe adapted from All Recipes)
In a large bowl, combine:
1 yellow onion, chopped
1 bunch green onions, sliced
2 to 3 jalapeño peppers, chopped (alter this as desired)
1 tablespoon fresh thyme, chopped
1 cup soy sauce
1/2 cup white vinegar
1/2 cup olive oil
3 tablespoons brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon all-spice
Salt and pepper
Mix well and throw the marinade into a large resealable bag, along with 6 boneless chicken breast halves, fat trimmed off. Refrigerate, turning the bag and squishing the goodies around occasionally, for a minimum of 6 hours.
Light a grill to medium-high heat. Remove the chicken from the bag and cook for 6 minutes per side, or until completely cooked through. DON'T TOSS THE MARINADE! Or, I guess you can if you want, but you'll be missing out. Pour it into a medium saucepan and bring to a boil. Reduce to medium heat and simmer for 15 to 20 minutes. When the chicken is done, spoon the sauce over top and serve. SO DELISH, you guys, I'm telling you. This is the perfect summer meal.
Have a wonderful week!
Best Ever Jerk Chicken
This is one of our favorite summer-time recipes. The flavor in this chicken is INCREDIBLE!
Contributed by Megan Porta from pipandebby.com.
Published Jul 8, 2013
Total time: 30 min, plus 6 hrs marinating
- 1 yellow onion, chopped
- 1 bunch green onions, sliced
- 2 jalapeño peppers, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup soy sauce
- 1/2 cup white vinegar
- 1/2 cup olive oil
- 3 tablespoons brown sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon all-spice
- Salt and pepper
- 6 boneless skinless chicken breast halves, fat trimmed off
- In a large bowl, combine all ingredients minus the chicken. Mix well. Pour into a large resealable bag and add the chicken. Refrigerate, turning occasionally, for 6 hours.
- Light a grill over medium-high heat. Cook the chicken breast halves on the grill for 6 minutes per side, or until cooked through. Pour the marinade into a medium saucepan and simmer over medium heat for 15 minutes. Spoon the sauce over the cooked chicken and serve.