A Jerky Chicken

A Jerky Chicken

280
RIKKLEA 0

"A great Jamaican style dish. A spicy blend of herbs, vinegar, and a habanero pepper make this chicken dish unforgettable. Serve with rice, yum!"

Ingredients 1 h 15 m {{adjustedServings}} servings 197 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 982 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Preheat your oven's broiler.
  3. 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.
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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.
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Reviews 280

  1. 388 Ratings

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Denne
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 with my hands? Apparently (now that I have researched the Habenero peppers online) you are not supposed to touch these peppers with your bare hands (i.e., you are supposed to wear rubber gloves) and you must wash the cutting board and knives to prevent the spreading of this capsaicin in the pepper which can burn your skin upon contact. I THINK THIS IS SOMETHING THAT SHOULD HAVE BEEN INCLUDED IN THE RECIPE DIRECTIONS!! Some sort of 'handling instructions or warning' and what to do if you happen to come into contact with this capsaicin. I am so disappointed, I am ready to dump the dish and start something else for dinner.

Aspiring Chef Rita
6/11/2003

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 addition to the red wine, scallions, ginger, etc. If you like this recipe, then look around for others and sample the differences. Once you come up with a great jerk sauce, you can use it on chicken, beef, pork, etc.

MSROOTZ
7/1/2006

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. **Update to my first review. I am now giving this 5 stars. I made some mistakes the first time I made this, so when its prepared correct it's delicious. The one thing I keep forgetting to do is hold out part of the marinade to pour over after cooking, but even without it the flavor is great. We also grilled it this time instead of broiling and it is definitely better cooked on the grill.