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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Place chicken in a medium bowl. Cover with water and lime juice. Set aside.
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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.
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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.
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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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
