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Jamaican Jerk Chicken
Rating:
Reviews: 11
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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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There are 11 reviews.
Yowz -I-, 10/20/2007 |
| Reviewer: ricoleyden from Montreal |
| I'm in LOVE... used Jalapeño p |
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"Best Chicken Ever"!, 5/23/2007 |
| Reviewer: astrogirl from Charlottesville, VA |
| I've had numerous people tell |
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can I freeze it, 12/18/2006 |
| Reviewer: attie from australia |
| Im having a big new years eve |
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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! |
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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!" |
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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! |
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Yes, 10/28/2004 |
| Reviewer: Scott from Houston, Texas |
| Yes, Courtney, it's very good! :) |
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IS IT GOOD!!!!, 10/3/2004 |
| Reviewer: Courtney from kettering,ohio |
| HEY,
I have a question it is good. |
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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! |
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Very Flavourful !!!, 8/9/2004 |
| Reviewer: J.P.Miller from Houston, Texas |
| It tantalizes the taste-buds |
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Love it!, 8/7/2004 |
| Reviewer: Scott M. Stolz from Houston, Texas |
| I just love Jerk Chicken! |
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