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Jamaican Jerked Chicken

Jamaican Jerked Chicken

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Cathy Anderson

Spicy marinated chicken.

Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 834 kcal
  • 42%
  • Fat:
  • 57.2 g
  • 88%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 71.1 g
  • 142%
  • Cholesterol:
  • 284 mg
  • 95%
  • Sodium:
  • 568 mg
  • 23%

Based on a 2,000 calorie diet


  1. Combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken, and marinate for 8 hours.
  2. Prepare barbecue, medium heat. Cook chicken, and drizzle with left over marinade that has been boiled for 2 to 3 minutes.
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This isn't bad but let me give you guys a little tip. You don't have to use all these ingredients to get jerk chicken. All you have to use is jerk seasoning, onion, thyme, a few pimento seedsand hot peppers. Just add enough powder seasoning that will give it taste. Then use a fork to put some holes in the chicken so that the inside of the chicken can soak up some of the seasoning. Preferably leave it over night in the fridge so that it can marinate and taste better. Then take it out about 30mins prior to cooking then just put it on the grill for about up to and hour or less. Then serve That's the Jamaican recipe I know because I'm Jamaican


When I first tasted this, I thought there was too much cinnamon. I was wrong, it is just right! More than one tablespoon fresh jalapeno pepper should be used. Also, instead of orange juice, I used orange juice concentrate for a more intense orange flavor. That worked really well!


This is just the best chicken recipe I have tried! Yum,Yum,Yum,Yummmmmmmm,YUM. Watch the cilli though,as you can add as much or as little as you like.