Jerk chicken gives the perfect amount of spice and heat for those cool sping evenings...


The Recipe


The Drink


The Music


1/2 Scotch bonnet chile

2 cloves garlic, minced

3/4 cup finely chopped greens

1 tsp allspice

1/4 tsp black pepper

1/2 tsp salt 

4 boneless, skinless chicken breasts (about 4 ounces each)

1 tbsp canola oil

8 cups mesclun

1 cup shredded carrots

3 tbsp fresh lime juice





Red Stripe Lager - Jamaica


Something in the Air - Thunderclap Newman

 Thunderclap Newman - Something In the Air - EP - Sunshine In My Life

 Africa Unite - Bob Marley

 Bob Marley & The Wailers - Bob Marley & The Wailers: Gold - Africa Unite

 Puerto Rico - The Big Wu

 The Big Wu - Tracking Buffalo Through the Bathtub - Puerto Rico

 Family Tree - Ben Kweller

 Ben Kweller - Sha Sha - Family Tree

Dragonfly - Ziggy Marley

 Ziggy Marley - Dragonfly - Dragonfly

 With My Own Two Hands - Ben Harper

 Ben Harper - Diamonds On the Inside - With My Own Two Hands

 Is This Love - Bob Marley

 Bob Marley & The Wailers - Kaya - Is This Love

 Waiting in Vain - Bob Marley

 Bob Marley - Legend (Remastered) [Bonus Tracks] - Waiting in Vain

 The Harder They Come - Jimmy Cliff

 Jimmy Cliff - The Harder They Come - The Harder They Come

 Trench Town Rock - Bob Marley

 Bob Marley - Bob Marley & The Wailers: Live! - Trench Town Rock

 Pass The Dutchie - Musical Youth

 Musical Youth - Bong Hits - Pass the Dutchie



Finely mince chile (wear gloves when handling); combine with garlic, green onions, allspice, black pepper and salt. Rub mixture thoroughly on both sides of chicken. Heat oil in a large nonstick skillet over medium-high heat. Cook chicken until no longer pink in center, about 4 minutes per side. Toss together mesclun, carrots and lime juice; divide among 4 plates. Top greens with chicken and serve.


Recipe adapted from SELF Magazine, March 2006