|In my husband Anthony's words, "Best Chicken Ever!"|
Jamaican Jerk Marinade Ingredients:
1tbs minced garlic
1/2 large yellow onion, chopped
1 serrano chili, seeded and chopped
2 limes, juiced
2tbs tamari (gluten free soy sauce)
3tbs extra virgin olive oil
1tsp dried thyme
1tsp black pepper
1tbs fresh ginger, minced
5lb chicken breasts
(Hint: This would also be great with chicken thighs!)
Fresh Peach Salsa Ingredients:
1 handful cilantro, chopped
a squeeze of fresh line
a pinch of sea salt
1. In a food processor or a blender, combine all marinade ingredients and blend until smooth. Place your chicken in a large gallon size ziplock bag and pour in the marinade. Close the bag and toss gently until all the chicken breasts are evenly coated. Place on a plate in the refridgerator and marinate for 10-24 hours, turning the bag over occasionally to ensure all of the marinade hits the chicken.
2. Heat your grill to medium high heat. Grill your chicken until just done (when the juices run clear) or about 10 minutes per side depending on the size of your chicken breasts.
3. Meanwhile, make your salsa: Chop your peaches and toss with cilantro, a squeeze of lime and a touch of salt. Serve at room temp over the chicken breasts. Enjoy!