Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts or thighs
3 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons lime juice
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 teaspoons allspice
1 teaspoon cinnamon
1-2 teaspoons cayenne pepper or Scotch bonnet pepper
1 teaspoon thyme, dried or fresh
Salt and black pepper, to taste
For the Cucumber Salsa:
1 large cucumber, diced
1/2 red bell pepper, diced
1/4 red onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
Salt and pepper, to taste
Instructions:
Marinate the Chicken:
In a bowl, combine olive oil, soy sauce, lime juice, garlic, ginger, allspice, cinnamon, cayenne or Scotch bonnet pepper, thyme, salt, and black pepper.
Place the chicken in a shallow dish or resealable bag, pour the marinade over, and coat well. Refrigerate for at least 1 hour.
Prepare the Cucumber Salsa:
In a medium bowl, mix cucumber, red bell pepper, red onion, cilantro, and lime juice. Season with salt and pepper. Chill until ready to serve.
Grill the Chicken:
Preheat grill or grill pan to medium-high heat. Grill chicken for 6-8 minutes per side, until fully cooked and slightly charred.
Serve:
Plate the grilled jerk chicken and top or serve alongside cucumber salsa. Garnish with extra cilantro and lime wedges if desired.
Tips:
Spice Level: Adjust cayenne or Scotch bonnet to your preference.
Chicken Choice: Thighs remain juicier, breasts cook faster.
Side Suggestions: Serve with rice and peas or plantains for a full Jamaican experience.
