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My review
Lisa's Jerk Chicken
lisa
"Got this on trip to Jamaica, it's the best jerk chicken I've eaten."
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Ingredients
8 h 55 m servings 433 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
- Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
- Preheat grill for medium-low heat and lightly oil the grate.
- Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.
Footnotes
- Cook's Notes:
- Don't be fooled by all the ingredients, it's very quick and easy to prepare and well worth it. I marinate the chicken for 2 days to get more flavor and have substituted pork instead of chicken. I serve it with black beans and rice and a cold beer. Hope you enjoy.
- You could also bake in oven 30 minutes one side and 30 minutes the other side at 400 degrees F (205 degrees C).
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 433 calories; 23 g fat; 20.4 g carbohydrates; 36.8 g protein; 96 mg cholesterol; 2734 mg sodium. Full nutrition
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Reviews
Read all reviews 2227 Ratings
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Most helpful positive review
12/1/2013
Amazing flavor - just the right mix of sweet and spicy. I used serrano peppers since I couldn't find scotch bonnets. Also used 2 onions instead of 3. Marinated 3 pounds of thighs for 2 days an...
Most helpful critical review
4/16/2014
It was really bland! It made a ton of marinade and I froze half, so I may try it with boneless chicken breasts and marinate for longer. I did about 10 hours and you could hardly taste the flavor...
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12/1/2013
Amazing flavor - just the right mix of sweet and spicy. I used serrano peppers since I couldn't find scotch bonnets. Also used 2 onions instead of 3. Marinated 3 pounds of thighs for 2 days an...
4/14/2015
Amazing flavor! I subbed yogurt for the olive oil because I was using thighs instead of breasts. Makes a ton of marinade, half the recipe is plenty for 3 lbs of meat. I boiled off the marinad...
9/29/2013
This is a great recipe, I grilled chicken thighs, then cut the meat off the bone and served over rice. My neighbor liked it so much she sent over chicken for me to "jerk"!!
4/5/2013
This was good. I made it with boneless, skinless chicken breasts, marinated it overnight and grilled it on a grill pan on top of the stove, I left out the peppers. It had a good flavor but I ...
5/16/2017
I don't normally take the time to leave reviews on recipes I've made but I had to leave one on this. This jerk chicken caught my fiance and I completely off guard. I actually marinated it for 24...
6/11/2016
Thanks! Great recipe and, like you said, easier than the list of ingredients mike make you think. Only change for me worth mentioning was not measuring. I didn't have a full cup of vinegar le...
9/7/2015
very close to what i had in Jamaica. not quite as spicy but close. very easy to make.