Grilled Jerk Chicken

Spicy Caribbean-style jerk chicken cooked slowly on a warm grill reminds me of my trips to the islands as a sailor. Good main. A little time consuming putting the marinade together but well worth it. Don't worry if you don't have all the ingredients, use what you have. You can double the dry ingredients and save for your next dinner party.

Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
1 hrs
Total Time:
1 hrs 35 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon white sugar

  • 1 tablespoon ground allspice

  • 1 tablespoon dried thyme

  • 1 ½ teaspoons cayenne pepper

  • 1 ½ teaspoons ground black pepper

  • 1 ½ teaspoons ground sage

  • ¾ teaspoon ground nutmeg

  • ¾ teaspoon ground cinnamon

  • ¾ cup white vinegar

  • ½ cup fresh orange juice

  • ¼ cup soy sauce

  • ¼ cup olive oil

  • 1 lime, juiced

  • 1 cup finely chopped white onion

  • 3 green onions, diced

  • 1 Scotch bonnet chile pepper, chopped

  • 4 skinless, boneless chicken breasts, trimmed

Directions

  1. Combine salt, garlic powder, sugar, allspice, thyme, cayenne, black pepper, sage, nutmeg, and cinnamon in a large bowl. While beating with a wire whisk, slowly add vinegar, orange juice, soy sauce, olive oil, and lime juice. Add onion, green onions, and chile pepper and mix well. Add chicken breasts, cover, and marinate for at least 1 hour, up to overnight.

  2. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken from the marinade; reserve.

  3. Cook chicken on the preheated grill, basting with the reserved marinade frequently, until no longer pink in the center and juices run clear, 6 to 8 minutes per side, depending on the thickness of the chicken. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Notes:

You can use a jalapeno pepper instead of Scotch bonnet.

For a more authentic Caribbean flavor, cook over a low heat for 30 minutes, turning and basting frequently.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

335 Calories
17g Fat
21g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 335
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 15%
Cholesterol 65mg 22%
Sodium 4454mg 194%
Total Carbohydrate 21g 7%
Dietary Fiber 4g 13%
Total Sugars 10g
Protein 27g
Vitamin C 29mg 144%
Calcium 91mg 7%
Iron 4mg 20%
Potassium 504mg 11%

* 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.

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