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Spicy, sweet, and aromatic jerk chicken made simple in this recipe. Serve with black beans and rice if desired.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Place chicken in a gallon-sized resealable plastic bag. Combine green onions, habanero peppers, garlic, lime juice, soy sauce, brown sugar, allspice, nutmeg, and thyme in a food processor; pulse until smooth. Pour mixture over chicken in the bag, seal, and refrigerate for 2 hours.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Remove chicken from the bag and discard marinade. Grill chicken until it is no longer pink in the center and the juices run clear, about 16 minutes, turning chicken about halfway. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Note:

We do not care for cinnamon but feel free to add some if you wish.

Nutrition Facts

385 calories; 22.7 g total fat; 128 mg cholesterol; 338 mg sodium. 7.6 g carbohydrates; 36.1 g protein; Full Nutrition