Jerk Chicken

Jerk Chicken

1 review, 5 star(s). 100% would make again

Ready in 24 hours 30 minutes

I like to use boneless, skinless chicken breasts to cut down on the fat since I am dieting but it would be more flavorful with bone-in chicken pieces (white & dark). I use 2 habeneros and I leave the seeds in because I love hot food but the heat could be tamed with a milder chile, such as a jalapeno or serrano. I usually serve this with roasted baby red potatoes with a purchased dry jerk seasoning and a mixture of corn & bell peppers.


1 cup Green onion; chopped
2 each Habenero chiles; chopped
1 tablespoon Soy sauce
1 tablespoon Lime juice
2 1/2 teaspoons Allspice; ground
1 1/2 teaspoons dry hot mustard
1 each Bay leaf; crumbled
2 cloves Garlic; chopped
1 teaspoon Sugar
3/4 teaspoon Thyme; crumbled
1/2 teaspoon Cinnamon
1 1/2 pounds Chicken breasts; boneless, skinless

Original recipe makes 4



1. In a blender or food processor combine all ingredients except chicken and blend to a paste.

2. Put chicken breasts in a glass casserole dish or plastic bag and rub the marinade all over. Cover with plastic wrap or seal the bag and press out excess air and refrigerate overnight.

3. Grill chicken either outside or on an indoor grill until cooked through.

Verified by stevemur
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Calories Per Serving: 223 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
kraken818 7y ago

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