Jamaican Jerk Chicken

Name: Jamaican Jerk Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: 6 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves - cut into chunks; 4 lime (2" dia)s limes, juiced; 1 cup water; 2 teaspoons ground allspice; ½ teaspoon ground nutmeg; 1 teaspoon salt; 1 teaspoon brown sugar; 2 teaspoons dried thyme; 1 teaspoon ground ginger; 1 ½ teaspoons ground black pepper; 2 tablespoons vegetable oil; 2 medium (2-1/2" dia)s onions, chopped; 1 ½ cups chopped green onions; 6 cloves garlic, chopped; 2 peppers habanero peppers, chopped

Rating: 4.01 stars

105 Ratings
73 Reviews
6 Photos

Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.

By Yardie

Recipe Summary

prep:

20 mins

cook:

1 hr

additional:

2 hrs

total:

3 hrs 20 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Place chicken in a medium bowl. Cover with lime juice and water. Set aside.

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Step 2

In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
Step 3

Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
Step 4

Preheat an outdoor grill for medium heat.
Step 5

Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Partner Tip

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

Nutrition Facts

Per Serving:

220.7 calories; 28.8 g protein; 13.3 g carbohydrates; 68.4 mg cholesterol; 473.9 mg sodium. Full Nutrition

Reviews (73)

Most helpful positive review

DMHEAD

01/25/2004

I found this recipe to be very good used in the crock pot. Instead of using the mixture as a marinade just put it in the crock pot with either the chicken as indicated or with a good pork shoulder. The flavors REALLY come out in the slow cooking process and gives a very aromatic and great tasting jerk flavor. Note though I used one habanero pepper. If you really like it hot add more but know that you get the full effect from the pepper in the crock pot! Read More

Helpful

(210)

Most helpful critical review

BISTRO

01/25/2004

POOR TASTE; LONG TIME TO MAKE. VERY POOR COMPARED TO AUTHENTIC JAMAICAN CHICKEN. Read More

Helpful

(76)

105 Ratings

5 star values: 49
4 star values: 28
3 star values: 16
2 star values: 4
1 star values: 8

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

DMHEAD

01/25/2004

Helpful

(210)

BISTRO

01/25/2004

POOR TASTE; LONG TIME TO MAKE. VERY POOR COMPARED TO AUTHENTIC JAMAICAN CHICKEN. Read More

Helpful

(76)

JBALLERINI

01/25/2004

Excellent recipe for traditional jerk seasoning. The most important step is to marinate. The longer the better! Dont forget to get the jerk effect slow roast over coals and hardwood such as pimento or hickory. Read More

Helpful

(66)

RAFIKI4

01/13/2005

This is possibly the best recipe I've ever found on allrecipes. I make it with the barbequed pineapple recipe and the calypso beans and rice recipe both found on this site. Don't overcook the meat--and the longer you marinate the better it is! Read More

Helpful

(46)

SONNYRAE

06/20/2005

Very good! I omitted the water and just marinated it in the paste with the juice of only one lime. I also only used one habanero and it was plenty spicy. I served it with the calypso beans and rice like everyone suggested...what a winning recipe! Read More

Helpful

(27)

petey

09/08/2006

very good jerk recipe especially for beginers.....very spicy which is good not as many flavors as in a more traditional jamaican jerk recipe....maybe substitute a bit of the water with soy sauce or woestschire sauce Read More

Helpful

(25)

Little John

01/25/2004

This recipe simply did not fit my taste. It was tasty, but ended up tasting too much like ginger, and not much like jerk chicken. It might be better fitting for the right taste buds. Read More

Helpful

(24)

LynnInHK

06/09/2005

This is so good. I used canned jalepeno pepper instead because habanero is not available here. Instead of a whole cup of water I only used a bit to dilute the paste so it's easier to marinade the chicken. I also threaded the chicken pieces on skewers to make grilling easier. Went really well on a bed of white rice. Read More

Helpful

(24)

rugby1212

11/09/2005

this is a favorite of myself and my boyfriend. i have used the marinade/paste in many ways. chicken in a pan roasted chicken thighs ect. this recipe compares to one at my favorite restaurant. i love it!!! i usually serve plantains and rice with this meal. Read More

Helpful

(21)

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All Reviews for Jamaican Jerk Chicken

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Nutritional Information

Jamaican Jerk Chicken

Servings Per Recipe: 6
Calories: 220.7

% Daily Value *

protein: 58 %

carbohydrates: 4 %

exchange other carbs:

dietary fiber: 13 %

sugars:

fat: 10 %

saturated fat: 6 %

cholesterol: 23 %

vitamin a iu: 7 %

niacin equivalents: 147 %

vitamin b6: 49 %

vitamin c: 41 %

folate: 8 %

calcium: 8 %

iron: 14 %

magnesium: 18 %

potassium: 14 %

sodium: 19 %

thiamin: 14 %

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 Jamaican Jerk Chicken

1 of 73

All Reviews

DMHEAD

01/25/2004

Helpful

(210)

BISTRO

01/25/2004

POOR TASTE; LONG TIME TO MAKE. VERY POOR COMPARED TO AUTHENTIC JAMAICAN CHICKEN.

Helpful

(76)

JBALLERINI

01/25/2004

Helpful

(66)

RAFIKI4

01/13/2005

Helpful

(46)

SONNYRAE

06/20/2005

Helpful

(27)

petey

09/08/2006

Helpful

(25)

Little John

01/25/2004

This recipe simply did not fit my taste. It was tasty, but ended up tasting too much like ginger, and not much like jerk chicken. It might be better fitting for the right taste buds.

Helpful

(24)

LynnInHK