Jamaican Jerk Chicken with Tamarind Sauce
A flavorful and spicy Jamaican-inspired dish featuring jerk chicken with a tangy tamarind sauce.
Ingredients
- ●4 chicken breastsboneless and skinless
- ●2 tablespoons tamarind pastesee notes
- ●1 tablespoon brown sugar
- ●2 tablespoons soy sauce
- ●1 teaspoon allspice
- ●1 teaspoon thyme
- ●1/4 teaspoon nutmeg
- ●2 habanero peppersseeded and chopped
Instructions
- 1
Preheat grill to medium-high heat.
- 2
In a small bowl, mix together tamarind paste, brown sugar, soy sauce, allspice, thyme, and nutmeg.
- 3
Add the habanero peppers to the bowl and mix until well combined.
- 4
Place the chicken breasts in a large ziplock bag and pour the marinade over them.
- 5
Toss the chicken to coat evenly and refrigerate for at least 2 hours.
- 6
Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes.
- 7
Grill the chicken for 5-7 minutes per side, or until cooked through.
- 8
While the chicken is cooking, heat the tamarind sauce in a small saucepan over medium heat.
- 9
Simmer the sauce for 2-3 minutes, stirring occasionally.
- 10
Serve the grilled chicken with the tamarind sauce spooned over the top.