Jamaican Jerk Chicken
- Ready In:
- 1hr
- Ingredients:
- 18
- Yields:
-
12 breasts, no skin
- Serves:
- 6
ingredients
- 29.58 ml ground allspice
- 29.58 ml dried thyme
- 14.78 ml chili flakes
- 14.78 ml ground pepper
- 14.78 ml ground sage
- 7.39 ml ground nutmeg
- 7.39 ml ground cinnamon
- 29.58 ml salt
- 44.37 ml garlic powder
- 29.58 ml sugar
- 118.29 ml olive oil
- 118.29 ml soy sauce
- 236.59 ml vinegar
- 59.14 ml lime juice
- 236.59 ml orange juice
- 354.88 ml chopped onions
- 1-2 scotch bonnet pepper
- 12 single boneless skinless chicken breasts
directions
- Combine dry ingredients and Slowly whisk in oil, soy sauce, orange and lime juices.
- Stir in onions and peppers - Add chicken and marinade for 12 to 24 hours.
- Boil remaining sauce on stovetop and use as basting sauce on BBQ Sauce can also be used over rice and lintel mix.
- We like to grill the chicken breasts on a charcoal BBQ for extra flavor, but you can also bake them.
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Reviews
-
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.
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