Jamaican Jerk Chicken

I'm linking up again with the lovely Heather of Life as We Know It for What's Cookin' Wednesday. This week I made Jamaican Jerk Chicken with Cauliflower and Asparagus.


Here's what you need:

• 1/2 cup Jerk Marinade (like Lawry's Caribbean Jerk)
• 1 tablespoon Jamaican Jerk seasoning
• 1 pound boneless, skinless chicken breasts trimmed of fat
• Salt and pepper
• Nonstick cooking spray
• 4 scallions (white and green parts) sliced thin on the diagonal
• 1/2 bunch of asparagus trimmed and cut into 1 inch pieces
• 2 cups of cauliflower florets
• 1/2 cup chopped cilantro (if you like it, which I don't)

What to do:

• In a resealable bag combine the marinade and jerk seasoning
• Add the chicken to the bag and coat completely
• Seal bag and marinate for at least 30 minutes at room temperature or overnight in the fridge
• Preheat your grill, or grill pan, over high heat
• Remove chicken from marinade and reserve the marinade
• Season chicken with salt and pepper
• Grill chicken until it is charred and cooked through
• Transfer chicken to a platter and tent with foil to keep warm
• While chicken is cooking heat a skillet over medium-high heat
• Spray with nonstick spray when hot
• Add scallions, asparagus and cauliflower
• Season veggies with salt to taste
• Cover and saute for 2 minutes
• Add the reserved marinade to the veggies (go easy on this, a little goes a long way as I learned)
• Cover and cook, stirring occasionally until veggies are tender, about 7 minutes
• Stir the cilantro into the veggies, you know if you're into that
• Shred the chicken and serve it with the bed of veggies

This was crazy delicious and even better as leftovers! Just go easy on the marinade in the veggies, I put in too much and it was overpowering for me.