Slow Burn Jerk Chicken

On labor day, I had the in-laws over for lunch and I decided to do some grilling. After having procured a jar of Austin Slow Burn Jamaican Jerk Marinade at the Austin Hot Sauce Festival, I figured labor day would be the perfect time to try it out. And it was exceptional.

Austin Slow Burn is a local hot sauce and salsa maker that made an appearance at the Hot Sauce Festival. They were really laid back; they didn't hawk or push their product, nor did they trumpet their name out and remind people to vote for them. The owner of Austin Slow Burn was handing out steaming samples of Smoked Pork Loin marinaded in this Jamaican Jerk Marinade. When TheWife and tried it, we couldn't leave without a jar. Austin Slow Burn's products can be purchased at Tears of Joy.

Ingredients
- 4 boneless, skinless chicken breasts
- 1 jar Austin Slow Burn Jamaican Jerk Marinade
- 3-4 large spoonfuls of some sweet, tart jam
- A grill

Dump 3/4 of the marinade over the chicken breasts in a sealable container. Let sit in fridge for 4 hours to overnight before you plan on grilling. Light the grill and get the grill grate good and hot before putting the chicken on. As always, I use charcoal.

Meanwhile, back in the kitchen, set a small saucepan over medium heat and pour in the remaining 1/4 of the marinade. When it comes to a simmer, reduce the heat and continue simmering for about 15 minutes or until the marinade reduces considerably. Add the jam and stir until mixed through. By now, you should have a nice basting glaze for the chicken

Open the chicken container and put the meat on the grill directly over the hot coals. Don't shake off excess marinade. You want that good flavor on there. Grill for 3 minutes, then flip. After that, move the chicken off direct heat and cook over indirect heat for about 10 minutes or until done. Before you remove the breasts from the grill, baste with the glaze on each side and let cook another minute or so.

Enjoy.