Lisa's Jerk Chicken

Name: Lisa's Jerk Chicken
Prep time: 25 min
Cook time: 30 min
Total time: 8 h 55 min
Yield: 8 servings
Ingredients: 1 cup orange juice; 1 cup white vinegar; ½ cup olive oil; ½ cup soy sauce; 1 lime, juiced; 3 eaches onions, chopped; 6 Scotch bonnet chiles, chopped (wear gloves); 8 cloves garlic, chopped; 2 tablespoons white sugar; 2 tablespoons dried thyme; 2 tablespoons ground allspice; 2 tablespoons salt; 2 teaspoons ground black pepper; 1 teaspoon ground cinnamon, or more to taste; 1 teaspoon ground nutmeg, or more to taste; 1 teaspoon ground ginger, or more to taste; 3 pounds bone-in chicken breast halves with skin

Rating: 4.78 stars

37 Ratings
29 Reviews
11 Photos

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

By lisa

Recipe Summary

prep:

25 mins

cook:

30 mins

additional:

8 hrs

total:

8 hrs 55 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

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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Step 2

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.
Step 3

Preheat grill for medium-low heat and lightly oil the grate.
Step 4

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.

Tips

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

Per Serving:

433.3 calories; 36.8 g protein; 20.4 g carbohydrates; 95.8 mg cholesterol; 2734.2 mg sodium. Full Nutrition

Reviews (29)

Most helpful positive review

budochase

12/02/2013

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

Helpful

(5)

Most helpful critical review

Kristen

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

37 Ratings

5 star values: 31
4 star values: 4
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

budochase

12/01/2013

Helpful

(5)

chefafari

03/02/2014

Delicious! Read More

Helpful

(3)

Keeli

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

Helpful

(3)

Occasional Cooker

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

Helpful

(3)

Torry G

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

Helpful

(3)

Tonka

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

Helpful

(1)

Cheryl Dugan

05/30/2018

I didn t make any changes. Very good. Will definitely make again Read More

Helpful

(1)

neronicon

03/18/2014

Absolutely the closest Ive found to a family friends recipe I used to love. Thank you! Read More

Helpful

(1)

GOLDENS

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

Helpful

(1)

Kristen

04/28/2014

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Nutritional Information

Lisa's Jerk Chicken

Servings Per Recipe: 8
Calories: 433.3

% Daily Value *

protein: 74 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 13 %

sugars:

fat: 35 %

saturated fat: 23 %

cholesterol: 32 %

vitamin a iu: 5 %

niacin equivalents: 171 %

vitamin b6: 53 %

vitamin c: 48 %

folate: 10 %

calcium: 9 %

iron: 20 %

magnesium: 21 %

potassium: 16 %

sodium: 109 %

thiamin: 17 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Lisa's Jerk Chicken

1 of 29

All Reviews

budochase

12/01/2013

Helpful

(5)

chefafari

03/02/2014

Delicious!

Helpful

(3)

Keeli

04/14/2015

Helpful

(3)

Occasional Cooker

04/05/2013

Helpful

(3)

Torry G

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"!!

Helpful

(3)

Tonka