Recipe by KIBADA22
"This is one of my nephew's favorite grilled recipes. Jerk means Jamaican barbecue. This well rounded flavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta. Or just make a chicken sandwich out of it! I also add garlic and a kiwi to the marinade."
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green onions, chopped
jalapeno pepper, seeded and minced
distilled white vinegar
chopped fresh thyme
1 1/2 pounds skinless, boneless chicken breast halves
skinless, boneless chicken breast halves
We visit Jamaica once a year, but that isn't enough to get our fill of the awesome jerk chicken we eat in Negril. I found this recipe and decided to try it based on the reviews. I used Habenero pepper instead of the jalapeno, dried Thyme instead of fresh (1/2 recipe calls for since it was dry), added about six cloves of garlic, and one kiwi. It is very much like the chicken at DeBuss in Negril, but not as spicy. We then used the leftover mix (you'll have tons leftover you can freeze for later) on some Halibut that remained frozen, then defrosted for three days in the fridge. The flavor was very different on the Halibut; not nearly as spicy and more of an Oriental flavor (probably the soy sauce really sinking in the fish), but yummy still -just in a different way. This is a very easy rub to prepare, and it worked great under the broiler and on the grill.
This was a delicous recipe. I've been to Jamaica and the flavors of this recipe took me back. I used a Jalapeno pepper and the chicken was not too spicy. For those of you that love heat, you may want to go with a Habenoro pepper.
I cannot reiterate enough. This is the most delicious chicken I have ever tasted. If you use habanero peppers instead of jalapeños, it's ridiculously hot. What I do is I cook it in the Oven On broil on HI heat. Turning each chicken when done on one side and consistently keep the sauce on top of the chicken. Then I cook brown rice, and use the left over sauce on the rice. IT IS AMAZING.
Wow!! Awesome! If I could only quote my husband and my guests...."unbelievable", "awesome", "sooo tender", "great kick to it", etc. I marinated boneless breasts for about 6 hours. I did make a couple of changes...added 3 cloves crushed garlic, two or three tablespoons lemon juice, a good dash of black pepper, used dried thyme, and reduced to 3 green onions. I used Wildtree Herb's* Roasted Garlic Grapeseed Oil instead of Veg. Oil. Next time, I'll add more jalepenos I think. I can't wait to make it again!
*I'm a big fan of Wildtree Herbs' products...no preservatives, MSG or questionable ingredients. I don't know where they're available around the country, but their website is www.wildtreeherbs.com
Very nice recipe, that I've made twice now. I did omit the green onion the second time as I found the recipe a bit strong in the onion flavor, but I did add several cloves of garlic! Really excellent. After removing the chicken from the marinade, I brought the remaining marinade to a slow boil on the stove top and then spooned it over basmati rice and served it all with grilled zucchini! Really fabulous!
This was ok but not great. I will admit though that it may be my fault that this didn't taste to my liking as I let the chicken marinate 2 days. All I could taste was soy sauce and green onions. My husband liked it. We don't have a grill so I baked it in the oven. I'll try this again but not marinate for so long.
Very good! As previously suggested, I brought some of the marinade to a slow boil and served the marinade over rice. Along with mango salsa, it created a great summer menu.
Considering thhe time spent making the marinade, I found the end result sort of mediorce. Sorry, but we probably won't be making this one again anytime soon. All you could really taste was the soy sauce and it overwhelmed everything else. Jazzy.
* Percent Daily Values are based on a 2,000 calorie diet.
Jay's Jerk Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 163
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