Jamaican Jerk Chicken

http://www.motherearthliving.com/Food-Matters/jamaican-jerk-chicken.aspx

Faith MoserFaith Moser is the creator of eco ike {organic baby t’s + cookbooks full of yummy, healthy and quick recipes for kids and grown-ups}! If you want your kids to grow, live, eat & play green, visit ecoike.com 

Your family will catch island fever with this Caribbean rub! The blend of thyme, a little cayenne and garlic provides plenty of flavor. Pair with steamed rice.

1 1/2 pounds organic/free-range, skinless chicken
1/2 small sweet onion (Vidalia, Maui, Walla Walla), chopped
1 scallion, chopped
1 garlic clove, chopped
1/4 teaspoon black pepper
1/2 teaspoon thyme
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/4 cup soy sauce
2 tablespoons olive oil

Jamaican Jerk Chicken

1. In a food processor (or blender), combine all ingredients except the chicken. Pulse until combined.

2. Place the chicken breasts in a glass bowl and top with the jerk mixture. Make sure the chicken is completely coated with the seasoning. Cover and marinate overnight or for several hours.

3. Heat a heavy 10- or 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil to the skillet. Arrange the chicken breasts in the pan and sauté for 5-10 minutes on each side until chicken is thoroughly cooked. To grill: place over medium heat until the chicken is cooked through, 8-10 minutes, turning once.