Ingredients
8 boneless, skinless chicken breasts
For Jerk:
2t ground allspice
1/2t cinnamon
3/4t nutmeg
1T brown sugar
1 T thyme leaves
4 hot peppers
4 large garlic cloves, chopped
3 scallions, chopped
1 shallot, chopped
1/4 C lime juice
2T soy sauce
3T olive oil
1T each salt and pepper
Minted Mango Salsa:
2C mango, small dice
1 small red onion, small dice
2T mint, chopped
1T cilantro, chopped
1/4 C lime juice
salt and pepper to taste
Preparation
For Jerk, blend all ingredients. Divide the chicken and marinade between two resealable plastic bags. Seal the bags and press out any excess air. Turn bags over several times to distribute the marinade around the breasts. Pleace in the refrigerator for 6 - 9 hours or up to one day. Remove breasts from bags and grill or pan sear over medium heat until well browned on both sides. Adjust the heat to low until the internal temp reaches 165'.
For salsa: Combine all ingredients and refrigerate. Remove from fridge one hour before serving.
