Friday, September 23, 2011

Caribbean Jerk Chicken

Last night I made Caribbean Jerk Chicken over yellow rice. I marinated thin Chicken Breast in Lawry's Caribbean Jerk Marinade for several hours and in another ziploc bag I marinated sliced onions and green bell peppers in the same sauce. I broiled the vegetables for several minutes in the oven and then broiled the chicken breast for just a couple of minutes on each side until cooked through.
I served the chicken over yellow rice topped with the onions, bell peppers, cilantro, sliced tomatoes and some jalapeno pepper slices for a little spice.

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