This recipe started as a mistake when I was trying to make another recipe I found on here called 'Delectable Marinated Chicken.' While at the store I accidentally bought 'Caribbean Jerk Marinade' instead of teriyaki sauce and rather than go back to the store, I decided to wing it and see what happens. I ended up liking the results enough that I decided to replace the store-bought sauce with a jerk spice mixture, and this recipe was born.

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
4 hrs
total:
4 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix brown sugar, salt, sesame seeds, black pepper, red pepper flakes, chili powder, thyme, coriander, allspice, ginger, nutmeg, cinnamon, and cloves together in a bowl.

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  • Mix Worcestershire sauce, soy sauce, lime juice, molasses, and liquid smoke together in a separate bowl. Combine with the spice blend to make the marinade.

  • Remove tenderloins from chicken breasts and cut the rest of the breasts in half. Reserve about 1/4 of the rub; coat chicken with the remainder and marinate 4 hours to overnight.

  • Preheat an outdoor grill for high heat and lightly oil the grate. Grill marinated chicken pieces over direct heat until no longer pink in the centers, 2 to 3 minutes per side. Serve with reserved marinade.

Cook's Note:

This marinade is quite spicy so if you like it with a little less spice, use less of the dry spice mixture and save the rest for another time.

Nutrition Facts

224 calories; protein 32.2g; carbohydrates 10.4g; fat 5.4g; cholesterol 86.1mg; sodium 1314.9mg. Full Nutrition
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