Total Time
Prep 45 mins
Cook 15 mins

Very flavourful recipe. I've served this to more than 20 people and only 1 didn't like it. The scotch bonnet peppers are very hot, hotter if you leave the seeds in. You can use jalapeños if you don't like their taste.

Ingredients Nutrition


  1. Combine dry ingredients and Slowly whisk in oil, soy sauce, orange and lime juices.
  2. Stir in onions and peppers - Add chicken and marinade for 12 to 24 hours.
  3. Boil remaining sauce on stovetop and use as basting sauce on BBQ Sauce can also be used over rice and lintel mix.
  4. We like to grill the chicken breasts on a charcoal BBQ for extra flavor, but you can also bake them.


Most Helpful

I liked this very much-my boyfriend thought this was way too hot and spicy. I will decrease the peppers next time...I served this with white rice. Thanks for the great recipe!

petlover March 29, 2011

Since I didn't have any rubber gloves to wear while I chopped the scotch pepper, I decided to do the marinade in the food processor. It worked great. I did mix the oil, soy sauce and juices together first then poured it through the feeder tube so it drained slowly into the mixture. I made half of the recipe with one scotch pepper and it was HOT. Good flavor, but a bit too hot for me. Heat factor was fine for DH. Served it with Spicy Sweet Potatoes (#37106) which were also good, but added to the fire in my mouth. Will serve with something cool next time -- I think grilled pineapple would be great with this. **UPDATE** I used the leftover chicken in the Whole Foods Jamaican Jerk Chicken Wraps (#225210) today for lunch and they were very good too.

Phat & Sassy May 26, 2010

There is a lot going on in this, so it takes some time to mix up, but it's worth it.

The Legal Chef January 10, 2010

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