Ingredients
4 Medium Chicken Breasts, boneless, skinless
2 Cups Orange Juice
2 Medium Limes, zest and juice
3 Tablespoons Butt Kickin’ Blacken ©, Jamaican Jerk
1/4 Cup Heavy Whipping Cream
Honey, optional, as needed
Preparation
- Place the chicken in a storage bag, then add the other ingredients. Mix it all around so the chicken is covered well and the spice is blended in.
Seal it, then place in the refrigerator to marinate. You can leave this there for 3 hours to 24, but don’t let it stay too long because the lime juice will “cook” the chicken.
- The next day:
Start the grill.
While it’s heating up, remove the chicken from the bag and place the marinade in a saute pan.
Reduce the marinade until it’s about 1/2 the volume. Then, remove 1/2 of it to use as a basting sauce.
Continue to reduce the marinade until it’s real thick (the consistency of heavy syrup. Add about 1/4 cup heavy whipping cream and continue to reduce until it’s a nice heavy sauce.
Taste the sauce, and adjust the seasonings as needed. If it seems too tart for your taste, you can add a little honey, maple syrup (the real stuff, grade-B dark amber), or dark brown sugar. Don’t add too much because you don’t want to overpower the blacken with sweetness.
Turn the heat off, and leave this in the pan, and go cook the chicken. You’ll reheat it after the chicken is cooked and is resting.
- Cooking the chicken: White Meat chicken cooks fairly quickly, so stay out there while it’s cooking. Place the chicken on a hot grill, and flip after 5 - 7 minutes. Baste with the reduced marinade (not the one with the cream
