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Try this Jamaican Jerk Chicken recipe, or contribute your own. "Chicken" and "Poultry" are two of the tags cooks chose for Jamaican Jerk Chicken.
"This chicken was *divine*. As suggested in the recipe I doubled the dry spices. I also used chicken thighs instead of breasts. The chicken had a nice kick but not so much that it hurt. Instead of grilling, I baked it at 350 degrees for an hour, then before serving I basted it again with the marinate and put it under the broiler for a few minutes. It was nicely charred on the outside and tender juicy inside. I served it with rice and beans and a mango salsa. Our guests couldn't get enough. This recipe is a keeper."- fuchsr
In a large bowl, combine the allspice, thyme, cayenne pep- per, 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. Heat the leftover marinade and serve on the side for dipping. NOTE: This is the recipe as listed in the cookbook. Per- sonally, I would NEVER heat the leftover marinade and serve on the side for dipping, especially something that you had marinated POULTRY in. A MUCH better idea would be to reserve some of the marinade (BEFORE you put the chicken in it) and save it for serving. This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux. "This recipe is not as hot as you would find in Jamaica. For that authentic flavor, double the quantity of dry spices."
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mogriff1 5 months agoVery good! I didnt have limes so I used fresh lemon juice. I used 4 tsp of scotch bonnet sauce as opposed to scotch bonnet peppers. After marinating, I baked at 350 for 45 min. Next time I will do as another reviewer did and broil at the end. We ate over rice. Delicious!
jlburgart 11 month agoThis was nice and spicy. We all loved it. Paired it with peas and rice, yum!
CYAG 1 year agoGreat jerk! Doubled spice mix and used a cut up fryer. Reserved some marinade for basting. Thanks for sharing.
Fran1979 1 year agoThis wins everyone over every time! Love this recipe. Best jerk I've ever had!
danielleallen 1 year agoDidn't taste good, the vinegar gave it a bitter taste to me!! Sorry my family didn't like this
Brandnewme09 1 year agoI made this tonight and it was actually decent ! A little too sweet for me, but nonetheless amazing. I only marinated for 1hr. I have a while batch marinating in the fridge for a big dinner party tomorrow so maybe it wil ltaste even better! am
marriolopez 1 year agoI fudged the ingredients a bit, but man, this was pretty good anyways! Give it a try!
wkwjmu 1 year agoThanks for supplying a great mix of ingredients to make a juicy, caribbean chicken. The tip to save aside some of the marinade from the raw chicken was ingenious as the sauce gave the chicken an extra kick for those that enjoyed more spice. I agree with fuchsr that a mango salsa was nice along side the jerk chicken.
fuchsr 2 years agoThis chicken was *divine*. As suggested in the recipe I doubled the dry spices. I also used chicken thighs instead of breasts. The chicken had a nice kick but not so much that it hurt. Instead of grilling, I baked it at 350 degrees for an hour, then before serving I basted it again with the marinate and put it under the broiler for a few minutes. It was nicely charred on the outside and tender juicy inside. I served it with rice and beans and a mango salsa. Our guests couldn't get enough. This recipe is a keeper.
aarzi 2 years agoI have not made this recipe yet but make sure all your ingredients are Jamaican brands such as Grace or Dunn's River not 'Tropical Sun' to give it that authentic Jamaican flavour
ahkahn 2 years agoI love this recipe, in fact it's one of my favorites. My wife doesn't... My daughter loves it too.
Wandawoowoo 2 years ago
Tyladkins25 2 years agoMy jerk chicken came out amazing...! I doubled all the spices for that authentic flavor, in addition to that, instead of grilling my chicken, I baked it at 350 degrees for an hr in a heavy cast iron skillet....the chicken was absolutely amazing...!
Lucwarm 2 years agoGreat flavor. Change the recipe a little bit. Family loved it. Thanks
Lopez4Dinner 3 years agoAwesome! This recipe didn't even last 30 minutes....best thing I've tasted in so far in all recipes I've made! First five star ever given as well. I didn't change a thing!
Jtnash 3 years agoAfter cruising to jamacia, this is my first chance too do my own thing...great start
Will212 3 years agoGreat flavor, my guests loved it, there wasn't any left!
CCheryl 4 years agocant wait to try this,,,,sounds good, i like it hot and spicy, il use the habaneros, in the recipe, yumm cant wait, CCheryl, dont forget to use your medals,
raymond673 4 years agoThis was an excellent recipe, I adapted a few things, pulled the scotch bonnets and used some less spicy peppers. Added a tad more Lime. Added a small bit of Rosemary, cinnomon, and 5 spice. Used fresh Allspice and that is what really brought out the favors and married all of them together. Prep was not hard and in created a second round of my adapted spices and put them in a shaker for later use or on the chicken during the meal. BBQ w/ Mesquite wood. Turned out great!
dlocklair 4 years ago