Lisa’s Jerk Chicken

Lisa’s Jerk Chicken Got this on trip to Jamaica, it’s the best jerk chicken I’ve eaten.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 30 mins

    TOTAL : 8 hrs

    SERVING : 8

    YIELD : 8 servings

  • Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.

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  • Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.

  • Preheat grill for medium-low heat and lightly oil the grate.

  • Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.

Per Serving: 433 calories; protein 36.8g; carbohydrates 20.4g; fat 23g; cholesterol 95.8mg; sodium 2734.2mg. Don’t be fooled by all the ingredients, it’s very quick and easy to prepare and well worth it. I marinate the chicken for 2 days to get more flavor and have substituted pork instead of chicken. I serve it with black beans and rice and a cold beer. Hope you enjoy.