Jamaican Jerk Chicken
Add a Jamaican kick to your chicken with this scrumptious recipe that will have you licking your fingers.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
allspice
ground |
|
| 1 | tablespoon |
thyme
dried |
*
|
| 1 ½ | teaspoon |
cayenne pepper
|
|
|
black pepper
freshly ground |
*
|
||
| 1 ½ | teaspoon |
sage
ground |
*
|
| ¾ | teaspoons |
nutmeg
ground |
|
| ¾ | teaspoons |
cinnamon
ground |
|
| 2 | tablespoons |
salt
|
|
| 2 | tablespoons |
garlic powder
|
|
| 1 | tablespoon |
sugar
|
|
| ¼ | cup |
vegetable oil
olive |
|
| ¼ | cup |
soy sauce, tamari
|
|
| ¾ | cups |
vinegar
white |
|
| ½ | cup |
oranges
juice |
*
|
| 1 |
limes
juice |
*
|
|
| 1 |
scotch bonnet chile peppers
scotch bonnet pepper, seeded, finely chopped |
* | |
| 1 | cup |
onions
chopped |
|
| 3 |
scallions, spring or green onions
finely chopped |
*
|
|
| 4 |
chicken breast halves, boneless, skinless
6-8 oz each, trimmed of fat |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
allspice
ground |
|
| 15 | ml |
thyme
dried |
*
|
| 7.5 | ml |
cayenne pepper
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 7.5 | ml |
sage
ground |
*
|
| 3.8 | ml |
nutmeg
ground |
|
| 3.8 | ml |
cinnamon
ground |
|
| 3E+1 | ml |
salt
|
|
| 3E+1 | ml |
garlic powder
|
|
| 15 | ml |
sugar
|
|
| 59 | ml |
vegetable oil
olive |
|
| 59 | ml |
soy sauce, tamari
|
|
| 177 | ml |
vinegar
white |
|
| 118 | ml |
oranges
juice |
*
|
| 1 | each |
limes
juice |
*
|
| 1 | each |
scotch bonnet chile peppers
scotch bonnet pepper, seeded, finely chopped |
* |
| 237 | ml |
onions
chopped |
|
| 3 | each |
scallions, spring or green onions
finely chopped |
*
|
| 4 | each |
chicken breast halves, boneless, skinless
6-8 oz each, trimmed of fat |
*
|
Directions
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the scotch bonnet pepper, onion, and green onions and mix well.
Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked.
While grilling, baste with the marinade. Heat the leftover marinade and serve on the side for dipping.
NOTE:
This recipe is not as hot as you would find in Jamaica. For that authentic flavor, double the quantity of dry spices.
