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Jamaican Jerk Chicken

4

170 min

Jamaican Jerk Chicken

Jamaican Jerk Chicken Photo 1

Category

Bean Recipes

Time

170 min

Serving

6 persons

Calories

221

Rating

4.00★ (110)

Cuisine

American
Author: Victoria Buriak
This jerk chicken recipe is a succulent, tropical treat. You'll love the heat and flavor of this fiery marinade.

Ingredients

  • skinless, boneless chicken breast halves - cut into chunks: 6 piece
  • water: 1 cup
  • limes: 4 piece (juiced)
  • vegetable oil: 2 Tbsp
  • ground allspice: 2 tsp
  • thyme: 2 tsp (dried)
  • ½ teaspoons ground black pepper: 1 piece
  • salt: 1 tsp
  • brown sugar: 1 tsp
  • ground ginger: 1 tsp
  • ground nutmeg: 0.5 tsp
  • onions: 2 piece (chopped)
  • ½ cups chopped green onions: 1 piece
  • habanero peppers: 2 piece (chopped)
  • garlic: 6 clove (chopped)

Metric Conversion

Stages of cooking

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  1. Place chicken in a medium bowl. Cover with water and lime juice. Set aside.
    Jamaican Jerk Chicken Photo 2
  2. Place oil, allspice, thyme, black pepper, salt, brown sugar, ginger, and nutmeg in a blender; blend until well combined. Add onions, green onions, habanero peppers, and garlic; blend until almost smooth.
    Jamaican Jerk Chicken Photo 3
  3. Pour most of the blended marinade mixture into the bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Stir chicken until well coated. Cover the bowl and marinate in the refrigerator for at least 2 hours.
    Jamaican Jerk Chicken Photo 4
  4. Preheat an outdoor grill for medium heat and lightly oil the grate.
    Jamaican Jerk Chicken Photo 5
  5. Cook chicken slowly on the preheated grill, turning frequently and basting often with reserved marinade mixture, until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). LynnInHK
    Jamaican Jerk Chicken Photo 6

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