Sunday, September 4, 2011

Oliver's Grilled Jerk Chicken

This healthy and delicious meal is also easy on the pocketbook. We tallied it up at $1.33 per serving. That price includes the okra/eggplant/tomato medley and a side of rice! We ate variations of it for three meals last week.

We started with eight leg quarters from YDFM and a jar of jerk paste.  Mix the jerk paste with a small amount of olive oil and put to the side. Then take each leg quarter, pull back the skin (pull it back, not off) and use your preferred knife to cut off any obvious fatty spots. Between the meat and the skin generously coat the chicken with the jerk paste. Pull the skin back into place and let marinate in the refrigerator for 24 hours. Grill and enjoy!

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