Island Jerk Chicken and Seasoned Baked Potatoes

Oh my. This marinade made the juiciest chicken EVER! I only marinaded it for about 7 hours and didn't baste during grilling simply because I was too lazy. Park Duex LOVED it and had like 3 helpings (thank you Jesus!) and Uno ate it but didn't care for it too much. DH and I loved it. It's almost got a sweet taste without the sweetness if this makes any sense LOL. It's not spicy so if you want heat, add more hot pepper sauce and maybe some red pepper flakes.

Island Jerk Chicken

Ingredients:
3/4 cup water
4 green onions, chopped
2 tablespoons canola oil
1 tablespoon hot pepper sauce
4 teaspoons ground allspice
3 garlic cloves, minced
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
4 boneless skinless chicken breast halves (4 ounces each)
Directions: In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool to room temperature. Pour 1/2 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Transfer remaining marinade to a small bowl; cover and refrigerate for basting. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear, basting occasionally with reserved marinade. Yield: 4 servings.

I served this along with the chicken and with a little sour cream, it was an easy peasy baked potato. I'll make these again for sure.

Seasoned Baked Potatoes

Ingredients:
4 medium baking potatoes
1 tablespoon olive oil
1-1/2 teaspoons dried basil
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
Directions: Scrub potatoes and cut in half lengthwise; place cut side up on an ungreased baking sheet. Brush with oil. Sprinkle with basil, onion salt and garlic powder. Bake at 400° for 35-40 minutes or until tender.

Yield: 4 servings.