Jamaican Jerk Chicken
Updated April 3, 2017
This is one of our all-time favorite recipes! I saved it from a newsgroup or forum posting years ago, but was recently told it was from the cookbook, The Sugar Reef Caribbean Cookbook, by Devra Dedeaux. See Also: Easy Chicken Breasts With Creamy Wine Sauce
Prep Time: 20 minutes
Cook Time: 12 minutes
Marinate: 1 hour
Total Time: 1 hour 32 minutes
- Wearing protective gloves, seed and finely chop Scotch Bonnet pepper.
- Trim chicken of fat. 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 mix well.
- Add the chicken breasts, cover and marinate in the refrigerator for at least 1 hour, longer if possible.
- Preheat an outdoor grill.
- Remove the chicken breasts from the marinade and grill for 6 minutes on each side or until fully cooked (at least 165 F).
- Bring the leftover marinade to a boil and continue boiling for 1 minute.
- While grilling the chicken, baste with the marinade.
- Serve the chicken with the remaining marinade for dipping.
- If you can't find habanero peppers, substitute Thai bird chile peppers.
Serves 4 to 6Fat per serving (based on 4 servings of 6 ounces of chicken each): 25.9g
About Jerk Cooking (from the original author)
This method of cooking pork and chicken dates back to the Carib-Arawak natives who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the natives placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.
The results were superb. The meat was not only wonderfully spiced, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan)
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