Jamaican Jerk Chicken

62 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    3 h 20 m
Yardie
Recipe by  Yardie

“Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
  2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
  3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
  4. Preheat an outdoor grill for medium heat.
  5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

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Reviews (62)

Rate This Recipe
DMHEAD
183

DMHEAD

I found this recipe to be very good used in the crock pot. Instead of using the mixture as a marinade, just put it in the crock pot with either the chicken as indicated or with a good pork shoulder. The flavors REALLY come out in the slow cooking process and gives a very aromatic and great tasting jerk flavor. Note though, I used one habanero pepper. If you really like it hot, add more, but know that you get the full effect from the pepper in the crock pot!

BISTRO
71

BISTRO

POOR TASTE; LONG TIME TO MAKE. VERY POOR COMPARED TO AUTHENTIC JAMAICAN CHICKEN.

JBALLERINI
64

JBALLERINI

Excellent recipe for traditional jerk seasoning. The most important step is to marinate. The longer the better! Dont forget to get the jerk effect slow roast over coals and hardwood such as pimento or hickory.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 221 cal
  • 11%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 13.3 g
  • 4%
  • Protein
  • 28.8 g
  • 58%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

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