Got this on trip to Jamaica, it's the best jerk chicken I've eaten.

lisa
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

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).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

433 calories; 23 g total fat; 96 mg cholesterol; 2734 mg sodium. 20.4 g carbohydrates; 36.8 g protein; Full Nutrition


Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/01/2013
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 and grilled. My wife and I both loved it and will definitely be cooking this again. Read More
(5)

Most helpful critical review

Rating: 3 stars
04/28/2014
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 of the marindade. Hopefully without the skin and 24 hours of marinating it will absorb more flavor? This recipe was a big disappointment. Read More
32 Ratings
  • 5 star values: 27
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/01/2013
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 and grilled. My wife and I both loved it and will definitely be cooking this again. Read More
(5)
Rating: 5 stars
04/14/2015
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 marinade and then mixed a small amount into a container of fat free honey greek yogurt for an amazing sauce. Read More
(3)
Rating: 5 stars
03/02/2014
Delicious! Read More
(3)
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Rating: 5 stars
09/29/2013
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"!! Read More
(3)
Rating: 4 stars
04/05/2013
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 think it would taste better with bone-in chicken with skin on the grill. I might try that next time. Read More
(2)
Rating: 5 stars
06/11/2016
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 left (or need it tonight for the 3 of us). Well everything was added in eyeball proportion ( 2 oranges some oil etc.) straight in to the blender. Oh also I used boneless chicken breast (one per person) and pounded them to about 1/2 inch thickness. I like to do that for grilling unless the presentation is negatively affected. For this recipe the presentation was appropriate and it helped speed the marinade (which I did for only 4 hours) and the grilling. My wife and daughter loved it! Read More
(1)
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Rating: 5 stars
08/28/2014
Oh my what can I say? This was superb fantastic. The flavor was wonderful. The next time I make this I will double the chicken. My husband and I cleaned our plates of one whole chicken. The aroma when it was cooking on the charcoal grill brought back wonderful memories of Jamaica. FYI I couldn't find the Scotch bonnet peppers so substituted Serrano peppers and they worked just fine. I wore gloves and a mask when I was cleaning them as I did remove all the seeds and it was plenty hot for me. I hope to find the bonnet peppers the next time I make this. I also marinated mine for three days. Read More
(1)
Rating: 5 stars
05/30/2018
I didn t make any changes. Very good. Will definitely make again Read More
(1)
Rating: 5 stars
05/16/2017
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 hours in the refrigerator and it turned out simply amazing. I will never try a different recipe for jerk chicken. This will be my "go to" every time now. I even forgot to add in the onion and it still turned out ridiculously good. I also used 6 jalapenos I stead of scotch bonnets because the grocery store didn't have them and they didn't have habaneros either. I will use 10 jalapenos next time because I didn't taste any heat whatsoever. Thanks for sharing this outstanding jerk chicken recipe! Read More
(1)