A lot of our favorite restaurants are harder to access these days, and you're probably at home cooking a lot more than you're used to. Don't panic, and don't stress because we recruited some help! Chef Kenny Gilbert has owned restaurants in the Jacksonville area and he is going to show us how to make jerk chicken and veggies on the grill!
6 oz. chicken breast
1 T. Vegetable Oil
1 C. Balsamic Vinegar
1/2 C. Molasses
1/4 C. Olive Oil
2 T. Chopped Parsley
Mix vegetable marinade and pour over zucchini, yellow squash and baby pepper in a large Ziploc bag. Once done marinating, place directly on the grill.
Season chicken with Chef Kenny's Jerk Spice blend and throw on the grill.
Plate with rice and top with chopped parsley's garnish.