Rating: 5 stars
40 Ratings
  • 5 star values: 34
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
8 hrs
total:
8 hrs 55 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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).

Nutrition Facts

433 calories; protein 36.8g; carbohydrates 20.4g; fat 23g; cholesterol 95.8mg; sodium 2734.2mg. Full Nutrition
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