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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"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).
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
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!"
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!
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!
What do you think of the Jamaican Jerk Chicken recipe?
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Reviews
There are 11 reviews.
Yowz -I-, 10/20/2007
Reviewer: ricoleyden from Montreal (4485)
I'm in LOVE... used Jalapeño p
"Best Chicken Ever"!, 5/23/2007
Reviewer: astrogirl from Charlottesville, VA (3750)
I've had numerous people tell
can I freeze it, 12/18/2006
Reviewer: attie from australia (2984)
Im having a big new years eve
How hot?, 10/25/2006
Reviewer: larfalot from Brisbane, Australia (2802)
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 (2423)
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 (2152)
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 (4)
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 (4)
I just love Jerk Chicken!
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can I freeze it, 12/18/2006
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