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Jamaican Jerk Chicken

Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlGround allspice
1 tablespoon 15mlDried 4hyme
1 1/2 teaspoons 7.5mlCayenne pepper
1 1/2 teaspoons 7.5mlFreshly ground black pepper
1 1/2 teaspoons 7.5mlGround sage
3/4 teaspoon 3.8mlGround nutmeg
3/4 teaspoon 3.8mlGround cinnamon
2 tablespoons 30mlSalt
2 tablespoons 30mlGarlic powder
1 tablespoon 15mlSugar
1/4 cup 59mlOlive oil
1/4 cup 59mlSoy sauce
3/4 cup 177mlWhite vinegar
1/2 cup 118mlOrange juice
1   Lime - juice of
1   Scotch bonnet pepper
  Seeded and finely chopped
1 cup 62g / 2.2ozChopped white onion
3   Green onions - finely chopped
4   Chicken breasts - (6 to 8 oz e
  Trimmed of fat

Recipe Instructions

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. Personally, 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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