Jamaican Jerk Chicken

Jamaican Jerk Chicken

Ready in 1 hour
21 review(s) averaging 4.6. 95% would make again

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"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

Ingredients

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1 tb Dried 4hyme
1 tb Ground allspice
1 tb Sugar
1/4 c Soy sauce
1 1/2 ts Ground sage
1 c white onion; Chopped
4 6-oz Chicken breasts; Trimmed of fat, up to 8-oz each
2 tb Salt
Juice of 1 lime
3/4 ts Ground cinnamon
1/4 c olive oil
1/2 c Orange juice
1 1/2 ts Black Pepper; freshly ground
2 tb Garlic powder
3 Green onions; finely chopped
3/4 ts Ground nutmeg
3/4 c White vinegar
1 Scotch bonnet pepper,; Seeded and finely chopped
1 1/2 ts Cayenne pepper

Original recipe makes 4

Servings  

Preparation

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."

photo by swibirun swibirun

Jerk Chicken photo by FoodDivaDeluxe FoodDivaDeluxe

Calories Per Serving: 461 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Jamaican Jerk Chicken All 21 reviews

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Very 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!
mogriff1 10 months ago
This was nice and spicy. We all loved it. Paired it with peas and rice, yum!
jlburgart 1 year ago
Great jerk! Doubled spice mix and used a cut up fryer. Reserved some marinade for basting. Thanks for sharing.
CYAG 1 year ago
This wins everyone over every time! Love this recipe. Best jerk I've ever had!
Fran1979 1 year ago
Didn't taste good, the vinegar gave it a bitter taste to me!! Sorry my family didn't like this
danielleallen 1 year ago
I 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
Brandnewme09 1 year ago
I fudged the ingredients a bit, but man, this was pretty good anyways! Give it a try!
marriolopez 1 year ago
Thanks 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.
wkwjmu 2 years ago
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 2 years ago
I 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
aarzi 2 years ago
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