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   Thursday, April 24, 2014 

Jamaica Flag Jamaican Jerk Chicken

Rating:   11 Reviews   11 Comments scrolldown

 Recipe      

Country: Jamaica

INGREDIENTS:

  • 1 tbs. Ground allspice
  • 1 tbs. Dried thyme
  • 1 1/2 tsp. Cayenne pepper
  • 1 1/2 tsp. Freshly ground black pepper
  • 1 1/2 tsp. Ground sage
  • 3/4 tsp. Ground nutmeg
  • 3/4 tsp. Ground cinnamon
  • 2 tbs. Salt
  • 2 tbs. Garlic powder
  • 1 tbs. Sugar
  • 1/4 cup Olive oil
  • 1/4 cup Soy sauce
  • 3/4 cup White vinegar
  • 1/2 cup Orange juice
  • Juice of 1 lime
  • 1 Scotch bonnet pepper, seeded and finely chopped
  • 1 cup Chopped white onion
  • 3 Green onions, finely chopped
  • 4 Chicken breasts (6 to 8 oz)trimmed of fat

METHOD / DIRECTIONS:

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

RECIPE NOTES:



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 Comments     

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ricoleyden says:

I'm in LOVE... used Jalapeño peppers without the seeds for my 5 and 3 year old, and they couldn't get enough!

Montreal

Posted on 20 Oct 2007 at 12:00am | View Post in Forum

astrogirl says:

"Best Chicken Ever"! I've had numerous people tell me that this was the best chicken they've ever had. It is absolutely one of my favorite recipes. A scotch bonnet is like a habanero, and I think is about the equivalent of 4 jalapenos. If you use this much pepper it will be very hot. For people who can tolerate a little (but not too much) spice I usually use 2 jalipenos (remember to take the seeds out!) I always use half the amount of salt, because as is, it's pretty salty. I also make a huge batch of just the dry ingredients and then only have to add the wet ones whenever I want to make this (which is often!) You can't go wrong with this recipe :) It also is very good on shrimp. By the way, this recipe goes very well with coconut rice (http://www.recipezaar.com/152997, or other recipes), fried plantains (http://www.yale.edu/macmillan/pier/resources/lessons/caribbean/marialesson3.htm), and either panty rippers (coconut rum and pineapple juice) or mojitos (http://www.tasteofcuba.com/mojito.html).

Charlottesville, VA

Posted on 23 May 2007 at 12:00am | View Post in Forum

attie says:

can I freeze it

Im having a big new years eve party and want to make and freeze as many dishes as I can before the day.Can anyone tell me if this dish freezes well.Alson what is a scothch bonnett pepper andwhat would be a good substitute. thanks

australia

Posted on 18 Dec 2006 at 12:00am | View Post in Forum

larfalot says:

How hot is this receipe? I love things spicy, but want to cook it (for the first time) for people that aren't that keen on too much heat.Thanks!

Brisbane, Australia

Posted on 25 Oct 2006 at 12:00am | View Post in Forum

cooker says:

Great recipe, used less salt as well. Just like to add that I use a blender to mix all the ingedients at the last step. Also use brown sugar instead. I was out barbequeing and a park ranger came around, smelled the aroma of this recipe, and said, "guys, this smells soooo good!"

Canada Toronto

Posted on 10 June 2006 at 12:00am | View Post in Forum

Erica81 says:

Absolutely Fantastic!

I made this without any prior experience and I baked in stead of grilling and it was SUPERB!

Marinated chicken legs and thighs for 48 hours and slow baked for a about 2 1/2 hours - always rebasting and keeping chicken moist about every half hour towards the end. 10 minutes before finalizing, I broiled at a high temperature to get dark rich color and slight burning. My boyfriend loved it! Results: Moist chicken that fell off the bone and great color and flavor on the outside!

Brooklyn, New York

Posted on 21 Mar 2006 at 12:00am | View Post in Forum

Scott says:

Yes, Courtney, it's very good! :)

Posted on 28 Oct 2004 at 12:00am | View Post in Forum

Guests says:

HEY,
    I have a question is it good.

Kettering, Ohio

Posted on 03 Oct 2004 at 12:00am | View Post in Forum

Guests says:

Hot Hot Hot! This recipe is guaranteed to excite all those chille lovers!! Delicious - however, the salt measurement is wrong!!! Heart attack material, so go easy on it!

London, England

Posted on 01 Sept 2004 at 12:00am | View Post in Forum

Joseph says:

Very Flavourful !!! It tantalizes the taste-buds

Posted on 09 Aug 2004 at 12:00am | View Post in Forum

Scott says:

Love it! I just love Jerk Chicken!

Posted on 07 Aug 2004 at 12:00am | View Post in Forum

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