Jamaican Jerk Chicken

Rating:  Reviews: 11

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.

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Reviews

There are 11 reviews.

Yowz -I-, 10/20/2007 Reviewer: ricoleyden from Montreal I'm in LOVE... used Jalapeño p

"Best Chicken Ever"!, 5/23/2007 Reviewer: astrogirl from Charlottesville, VA I've had numerous people tell

can I freeze it, 12/18/2006 Reviewer: attie from australia Im having a big new years eve

How hot?, 10/25/2006 Reviewer: larfalot from Brisbane, Australia 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!

Jamaican Jerk Chicken, 6/10/2006 Reviewer: cooker from Canada Toronto 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!"

Absolutely Fantastic!, 3/21/2006 Reviewer: Erica81 from Brooklyn, New York 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!

Yes, 10/28/2004 Reviewer: Scott from Houston, Texas Yes, Courtney, it's very good! :)

IS IT GOOD!!!!, 10/3/2004 Reviewer: Courtney from kettering,ohio HEY, I have a question it is good.

Hot Hot Hot!, 9/1/2004 Reviewer: Fiona from London, England 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!

Very Flavourful !!!, 8/9/2004 Reviewer: J.P.Miller from Houston, Texas It tantalizes the taste-buds

Love it!, 8/7/2004 Reviewer: Scott M. Stolz from Houston, Texas I just love Jerk Chicken!

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