This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Runaway Bay Jamaican Chicken
Jay's Jerk Chicken
Jerk Chicken and Pasta
Faux Jerk Chicken
Big M's Barbadian Chicken Skewers
more »
Top Related Articles
Jamaican Jerk
Top Chicken Dinners for Spring
Perfect Fried Chicken
Grilling 101: Steak, Chicken and Kabobs
Rotisserie Chicken Jump-starts Snazzy Meals
Grilling Times for Chicken and Poultry
Deboning a Chicken Breast
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Finger-Lickin' Chicken Dippers
Related Collections
300 Calories or Less per Serving - Chicken
Gourmet Poultry Main Dishes
Grilled Chicken Breast Recipes
Habanero Peppers
Jamaican

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Jamaican Jerk Chicken

By: Yardie

"Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade."

Rate/Review | Read Reviews (55)

What to Drink?
	Zinfandel
	Tom Collins
	Beer
	Boston Iced Tea

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
3 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

Directions

Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
Preheat an outdoor grill for medium heat.
Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.