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Jamaican Jerk Chicken

1-tbsp ground allspice
1-tbsp dried thyme
1 1/2-tsp cayenne pepper
1 1/2-tsp freshly ground black pepper
1 1/2-tsp ground sage
3/4-tsp nutmeg
3/4-tsp cinnamon
2-tbsp garlic powder or fresh
1-tbsp sugar
1/4-cup olive oil
1/4-cup soy sauce
3/4-cup white vinegar
1/2-cup orange juice
1-lime, juiced
1-Scotch bonnet pepper (habanero)
3-green onions, finely chopped
1-cup onion, finely chopped
4-chicken breasts

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, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, 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
Heat the leftover marinade and serve on the side for dipping

Serving Size : 4