World Food and Wine
what people eat and drink worldwide

Jamaican jerk chicken

Description

Make extra marinade and reserve part, before adding the chicken, then heat and serve on the side, for dipping.

Ingredients

2 T allspice (ground)
1 T thyme (dried)
3 T cayenne pepper (or to taste)
3 t pepper (black pepper, freshly ground)
1 1⁄2 t sage (ground)
1 1⁄2 t nutmeg (ground)
1 1⁄2 t cinnamon (ground)
2 T salt
2 T garlic (garlic powder)
1 T sugar
1⁄4 c olive oil
1⁄4 c soy sauce
3⁄4 c vinegar (white wine vinegar)
1⁄2 c orange juice
1 lime (juice only)
1 chili pepper (Scotch bonnet pepper, seeded and finely chopped)
1 c onion (white onion, chopped)
3 scallion (finely chopped)
4 pce chicken (chicken breasts, about 6-8 oz each, trimmed of fat)

Instructions

In a large bowl, combine the allspice, thyme, cayenne pepper, 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 chicken pieces from the marinade and grill for 6 minutes on each side or until fully cooked.

While grilling, baste with the marinade.

Total time
5 minutes
Cooking time
0
Preparation time
5
Yield
4 servings
  • A plate with jerk chicken, rice and fresh fruit salsa.

Notes

This recipe has the hot authentic flavor you would find in Jamaica. For those who prefer a milder taste, halve the amount of spices.

Source

Caribbean cuisine

Try this with other meats such as turkey, pork or veal.

moderate, poultry, grill
main course, dinner
Jamaican food recipes
Food in America