Jerk Chicken with Spinach Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 whole - Scallions, Chopped
  • 1 tablespoons - Ginger, Peeled & minced
  • 4 tablespoons - White wine vinegar, Divided use
  • 2 tablespoons - Worcestershire sauce
  • 4 tablespoons - Canola oil, Divided use
  • 1 teaspoons - Ground allspice
  • 1 1/4 pounds - Boneless, skinless chicken thighs
  • - Kosher salt
  • 1/2 teaspoons - Ground cumin
  • 1 bags - 6-0z. Bag Baby spinach
  • 1/2 whole - Cucumber, Thinly sliced
  • 1 bunches - Radishes, Thinly sliced
  • Directions:

    1. Preheat grill (or oven) to medium-high, direct heat. (For gas grill, turn on all burners. For charcoal, spread coals into an even layer.)
    2. Puree scallions, ginger, 2 T vinegar, Worcestershire, 2 T oil and allspice in a blender. Combine chicken and marinade in a bowl; season w/ salt. Let sit 10 minutes.
    3. Meanwhile, make dressing: Whisk remaining 2 T vinegar, 2 T oil and cumin in a small bowl. Season w/ salt. Toss spinach, cucumber and radishes in a serving bowl.
    4. Grill chicken until cooked through, flipping once, about 10 min. Toss salad w/ dressing.

    Brief Description

    A "simple take on Jamaican Jerk Chicken"

    Main Ingredient:

    Boneless, skinless Chicken Thighs

    Category:  Poultry

    Cuisine:  American

    Prep Time: 5 min
    Cook Time: 10 min

    Source

    Dash magazine

    Posted By:

    mamakjking

    Posted On:

    August 15, 2013

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