Skip to main content New<> this month
Get the Allrecipes magazine

Lisa's Jerk Chicken

Rated as 4.81 out of 5 Stars
3

"Got this on trip to Jamaica, it's the best jerk chicken I've eaten."
Added to shopping list. Go to shopping list.

Ingredients

8 h 55 m servings 433
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  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.
  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.
  3. Preheat grill for medium-low heat and lightly oil the grate.
  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.

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 20.4 36.8 96 2734 Full nutrition

Explore more

Reviews

Read all reviews 26
  1. 32 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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...

Most helpful
Most positive
Least positive
Newest

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...

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...

Delicious!

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"!!

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 ...

I didn’t make any changes. Very good. Will definitely make again

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...

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...

very close to what i had in Jamaica. not quite as spicy but close. very easy to make.