Lisa's Jerk Chicken

Lisa's Jerk Chicken

9
lisa 0

"Got this on trip to Jamaica, it's the best jerk chicken I've eaten."

Ingredients 8 h 55 m {{adjustedServings}} servings 433 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 2734 mg
  • 109%

Based on a 2,000 calorie diet

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Directions

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  1. Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
  2. Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
  3. Preheat grill for medium-low heat and lightly oil the grate.
  4. Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.
Tips & Tricks
Pickle Brine Chicken

A pickle juice brine results in moist, delicious grilled chicken breasts.

Honey Mustard Grilled Chicken

See how to make a great marinade and basting sauce for grilled chicken.

Footnotes

  • Cook's Notes:
  • Don't be fooled by all the ingredients, it's very quick and easy to prepare and well worth it. I marinate the chicken for 2 days to get more flavor and have substituted pork instead of chicken. I serve it with black beans and rice and a cold beer. Hope you enjoy.
  • You could also bake in oven 30 minutes one side and 30 minutes the other side at 400 degrees F (205 degrees C).
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Reviews 9

  1. 11 Ratings

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chefafari
3/2/2014

Delicious!

budochase
12/1/2013

Amazing flavor - just the right mix of sweet and spicy. I used serrano peppers since I couldn't find scotch bonnets. Also used 2 onions instead of 3. Marinated 3 pounds of thighs for 2 days and grilled. My wife and I both loved it and will definitely be cooking this again.

Occasional Cooker
4/5/2013

This was good. I made it with boneless, skinless chicken breasts, marinated it overnight and grilled it on a grill pan on top of the stove, I left out the peppers. It had a good flavor but I think it would taste better with bone-in chicken with skin on the grill. I might try that next time.