Jamaican Jerk Chicken
This Jamaican Jerk Chicken recipe is tender, spicy, and authentic.
Jamaican Jerk Chicken
This Jamaican Jerk Chicken recipe is tender, spicy, and authentic.
Servings Prep Time
4-6servings 25minutes
Cook Time Passive Time
25minutes 1hour
Servings Prep Time
4-6servings 25minutes
Cook Time Passive Time
25minutes 1hour
Ingredients
Instructions
  1. Prepare your ingredients before cooking.
  2. Wash and trim the chicken of fat. Using a sharpie knife, score the meat 3 to 4 times per breast so the flavors get deep into the meat.
  3. In a large bowl, combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt garlic, and sugar.
  4. Slowly whisk in the oil, soy sauce, vinegar, orange juice, and lime juice until all ingredients are blended.
  5. Add the scotch bonnet pepper and onions. Mix well. (Be careful handling the peppers – use gloves)
  6. Add the chicken breast. Using a spoon or gloved hands, coat the chicken with sauce. Cover the bowl and transfer to the refrigerator. Marinate overnight (minimum 1 hour).
  7. Preheat the grill. Remove chicken from the marinade and grill on each side (basting with marinade as it cooks) until the temperature in the thickest part of the meat reaches 165° Fahrenheit inside.
  8. While chicken is cooking, transfer marinade to a medium saucepan and bring to a boil over medium-high heat for 1 minute. Serve on the side as a dipping sauce.
Recipe Notes

NOTES & IDEAS:

  • Scotch Bonnet Peppers add a beautiful kick of heat with a fruity punch. However, be sure to wear gloves when cutting them so they do not burn your skin.
  • You can also use chicken legs, wings, and thighs.

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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