Jamaican Jerk Chicken over Spiced Pasta from Cooking with Paula Deen, November/December 2010

By kimvess

Ingredients

• 1 cup minced green onion
• 1/2 cup soy sauce
• 2 jalapenos, seeded and chopped
• 2 cloves garlic, minced
• 2 teaspoons ground black pepper
• 2 teaspoons firmly packed brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 6 boneless, skinless chicken breasts (about 4 pounds)
• 2 tablespoons vegetable oil
• Spiced Pasta (recipe follows)
• Spiced Pasta
• from Cooking with Paula Deen
• 1 (16-ounce) box spaghetti noodles, cooked according to package directions and kept warm
• 1/2 cup butter, melted
• 1/4 teaspoon ground cinnamon
• In a large bowl, combine pasta, melted butter, and cinnamon, tossing gently to coat. Serve immediately.

Details

Servings 1
Adapted from en.petitchef.com

Preparation

Step 1

1. In the container of an electric blender, combine green onion, soy sauce, jalapenos, garlic, pepper, brown sugar, thyme, cinnamon, nutmeg, ginger, and allspice; process until smooth.

2. In a large zip-top resealable plastic bag, combine chicken and green onion mixture. Seal bag, and refrigerate for at least 8 hours or up to 24 hours. Preheat oven to 350.

3. In a large cast-iron skillet, heat oil over medium-high heat. Cook chicken for 3 to 4 minutes per side, or until golden brown. Remove chicken from pan, and place on a rimmed baking sheet. Bake for 10 to 15 minutes, or until chicken is cooked through. Serve with Spiced Pasta, if desired.