Ingredients
| 1 lb. | chicken breasts without skin | | 1 tsp. | whole cloves | | 1 tsp. | peppercorns | | 1/2 cup | cider vinegar | | 1/2 cup | soy sauce | | 2 tbsp. | olive oil | | 1/4 cup | red wine | | 1/4 cup | brown sugar | | 1 | lg. Spanish onion, chopped | | 1/4 cup | chopped scallions | | 1 tbsp. | chopped jalapeno | | 1/2 tsp. | ground allspice | | 1/2 tsp. | ground nutmeg | | 1 tsp. | thyme | | 1/4 tsp. | white pepper | | 1/4 cup | lime juice |
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Instructions
First, prepare the marinade. Crush whole cloves and peppercorns in a spice grinder or coffee grinder. (Blender might work, too). Combine with all other ingredients, except chicken in a blender or food processor. Blend until the marinade is thick and smooth, with no chunks in it. Place the chicken in a non-metal container. A glass bowl is good; so are ziplock bags. Pour the marinade over the chicken. Marinate, refrigerated, for 8 hours or overnight.
Remove the chicken from the marinade. Discard the marinade. Cook the chicken on a grill 6 minutes on each side, or until there is no trace of pink inside. Or, cook in a lightly-oiled cast iron pan over high heat. (You could broil it in the oven, too.) Slice into strips before serving, if you wish.
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