Blue Moon Waterfront Grille's Jerk Chicken

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Discover Blue Moon Waterfront Grille's Jerk Chicken.

 

September 11, 2017

Ingredients

Marinade:
  • 1/2 cup each lemon juice, lime juice and orange juice
  • 1 ounce tequila (optional)
  • 1 tablespoon fresh chopped garlic
  • 1/4 cup Dijon mustard
  • 2 tablespoon jerk spice
  • 2 cups vegetable oil
  • 4 (8-ounce chicken breast halves)
Grilled Pineapple Salsa
  • 1 pineapple sliced, grilled and diced
  • 1 small diced red bell pepper
  • 1/4 green onions sliced thin Salt and pepper to taste
Pineapple Teriyaki Glaze
  • 3 cups pineapple juice
  • 1 cup soy sauce
  • 2 ounces dark rum (optional)

Preparation

To prepare Marinade, place all ingredients (except oil) in blender; add 2 cups oil while blending. Combine with chicken and marinate for 8-24 hours.

To prepare Salsa, combine all ingredients and stir well.

To prepare Glaze, combine juice, soy sauce and rum in a saucepan. Add 2 tablespoons cornstarch and ΒΌ cup water. Mix well Bring to a boil and simmer for 30 minutes.

Grill chicken, top with Glaze and Salsa. Serve with black beans and rice.

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Ingredients

Marinade:
  • 1/2 cup each lemon juice, lime juice and orange juice
  • 1 ounce tequila (optional)
  • 1 tablespoon fresh chopped garlic
  • 1/4 cup Dijon mustard
  • 2 tablespoon jerk spice
  • 2 cups vegetable oil
  • 4 (8-ounce chicken breast halves)
Grilled Pineapple Salsa
  • 1 pineapple sliced, grilled and diced
  • 1 small diced red bell pepper
  • 1/4 green onions sliced thin Salt and pepper to taste
Pineapple Teriyaki Glaze
  • 3 cups pineapple juice
  • 1 cup soy sauce
  • 2 ounces dark rum (optional)
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