britannia.org Recipe Bin: Caribbean - Entrees: Poultry

The Recipe Bin: Caribbean - Entrees: Poultry

Jamaican Jerk Chicken



1 tbsp Ground Allspice 1 tbsp Dried Thyme 1½ tsp Cayenne Pepper 1½ tsp Freshly Ground Black Pepper 1½ tsp Ground Sage ¾ tsp Ground Nutmeg ¾ tsp Ground Cinnamon 2 tbsp Salt 2 tbsp Garlic Powder	1 tbsp Sugar ¼ cup Olive Oil ¼ cup Soy Sauce ¾ cup White Vinegar ½ cup Orange Juice 1 Lime (Juice) 1 Scotch Bonnet Pepper (Seeded And Finely Chopped) 1 cup White Onion (Chopped) 3 Green Onions (Finely Chopped) 4 6-8 oz Chicken Breasts (Trimmed 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 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 breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.


Makes approximately 4 servings. unknown calories per serving.

Questions, Comments? Please Contact ASH
Database Last Updated: March 11 2024.
You are visitor to this page.