Jamaican Jerk Chicken

 

2

tablespoons vegetable oil

8

medium green onions, sliced (1/2 cup)

1

small red bell pepper, chopped (1/2 cup)

2

garlic cloves, finely chopped

1

teaspoon dried thyme leaves

1

teaspoon curry powder

1/2

teaspoon salt

1/2

teaspoon ground cumin

1/2

teaspoon ground ginger

1/4

teaspoon freshly ground black pepper

1/4

teaspoon paprika

1/8

teaspoon ground red pepper (cayenne)

6

boneless skinless chicken breast halves (1 1/2 pounds)

• 1 Heat oil in 8-inch skillet over medium heat until hot. Cook remaining ingredients except chicken in oil about 2 minutes, stirring frequently, until bell pepper is crisp-tender; cool.
• 2 Place chicken and bell pepper mixture in shallow glass dish; turn chicken to coat with pepper mixture. Cover and refrigerate at least 30 minutes but no longer than 3 hours, turning chicken occasionally.
• 3 Heat coals or gas grill for direct heat.
• 4 Remove chicken from marinade; discard marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until juice is no longer pink when centers of thickest pieces are cut.