Try this Jamaican Jerk Chicken recipe, or contribute your own.
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."
mogriff1 2y 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 3y agoThis was nice and spicy. We all loved it. Paired it with peas and rice, yum!
CYAG 3y agoGreat jerk! Doubled spice mix and used a cut up fryer. Reserved some marinade for basting. Thanks for sharing.
Fran1979 3y agoThis wins everyone over every time! Love this recipe. Best jerk I've ever had!
danielleallen 3y agoDidn't taste good, the vinegar gave it a bitter taste to me!! Sorry my family didn't like this
Brandnewme09 3y 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 3y agoI fudged the ingredients a bit, but man, this was pretty good anyways! Give it a try!
wkwjmu 4y 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 4y 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 4y 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