Jerk-ish Grilled Chicken with Chili Corn

Jeremy loves jerk chicken. I've tried various recipes but this one I came up with almost entirely on my own. It's not authentic jerk but has a lot of the same ingredients. It has a nice spicy flavor (thanks to the large amount of cayenne) but that can be adjusted according to your taste. It's also very aromatic thanks to the allspice, cinnamon, and nutmeg. This chicken will certainly be made again. There was more corn in the recipe than we needed for dinner tonight but I'm sure one of us will be happy to finish it up tomorrow.

This morning before leaving for school, I mixed the marinade and let the chicken sit in the fridge for the day. This made it very easy to make dinner. I just had to take the chicken out of the fridge and cook it and the corn side dish. From start to finish, it took me only about 20 minutes this evening until the meal hit the plate.

Since Jeremy's off of school for the week, he made a delicious Whole Wheat Cuban Bread in our breadmaking machine. It was very tasty and rounded out the meal well.

Recipe:
Chicken:
2 chicken breasts
4 tsp. orange juice
2 tsp. cider vinegar
1 tsp. salt
2 tsp. dried parsley flakes
1 tsp. dried thyme leaves
1/4 tsp. allspice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. black pepper
1 scallion, minced
1 clove garlic, minced
1 scallion, sliced, for garnish (optional)

1. Add all ingredients, except chicken, to a freezer bag. Shake to combine. Add chicken and marinate in refrigerator for 8-24 hours.
2. Heat a grill pan (or grill) over medium-high heat. Oil lightly with vegetable oil. Add chicken and grill 5-7 minutes per side until cooked through.
3. Remove from pan and let rest for approx. 3 minutes before slicing/serving.

Corn:
2 (15 oz.) cans corn, drained.
1 green bell pepper, diced
1 onion, diced
1/2 tbs. chili powder
1/4 tsp. black pepper

1. Heat a saucepan over medium heat. Add 1 tbs. olive oil. Add bell pepper and onion. Saute until softened.
2. Add corn, chili powder, and black pepper. Stir to combine. Cook for 3-5 minutes then serve.