-
-
My review
A Jerky Chicken
0
RIKKLEA
"A great Jamaican style dish. A spicy blend of herbs, vinegar, and a habanero pepper make this chicken dish unforgettable. Serve with rice, yum!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 197Original recipe yields 4 servings (4 Servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
- Preheat your oven's broiler.
- Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.
You might also like
Footnotes
- Note
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 292403 Ratings
-
-
-
-
-
Most helpful positive review
2/13/2006
This didn't turn out for me. It didn't look anything like the picture either. Although my husband and son liked it, I didn't care much for it. I may try again, but grill instead of broil. **...
Most helpful critical review
4/29/2004
OK, so maybe I am merely a novice in the kitchen, but here I am preparing this dish (it's marinating as we speak) and my hands start burning. How was I supposed to know not to touch the pepper ...
Most helpful
Most positive
Least positive
Newest
4/29/2004
OK, so maybe I am merely a novice in the kitchen, but here I am preparing this dish (it's marinating as we speak) and my hands start burning. How was I supposed to know not to touch the pepper ...
12/11/2002
If you haven't eaten jerk chicken this is a good recipe but there are better ones out there. The ones I've used have these ingrediants and a lot more, like orange juice, white wine vingar in ad...
2/13/2006
This didn't turn out for me. It didn't look anything like the picture either. Although my husband and son liked it, I didn't care much for it. I may try again, but grill instead of broil. **...
8/3/2002
Great! A little hot (I will only use a small or 1/2 pepper next time) but very good. I let it marinade for 1 hour and served it with white rice. I will make this again!
12/13/2006
I thought this recipe was absolutely terrific! I used chicken thighs instead of breasts and baked at 475 for about 40 minutes turning once and left the marinade in the pan so the chicken wouldn...
8/2/2006
So this isn't a "traditional" jerk- WHO CARES!!! It's wonderful! I just made this tonight, and my husband wants it again tomorrow night with shrimp instead of chicken! I used onion powder and dr...
10/21/2002
Yummy, yummy in our tummies! This was great, and very easy. If you can't take the heat, I suggest cutting the habanero pepper in 1/4 or 1/2, but even our youngest loved this chicken. Also, we...
10/6/2002
Recently returned from a trip to Jamaica, this was just the thing to take our tastebuds back! Not TOO hot, a little bit sweet - a perfect blend of spices and flavors. I served it over long gra...
1/17/2011
I made this recipe exactly as given. It was excellent. There was definitely some heat, but not too much so to make inedible. If I were to change anything....I might save more marinade for the...