Got this on trip to Jamaica, it’s the best jerk chicken I’ve eaten.
Ingredients
- 1 cup orange juice
- 1 cup white vinegar
- ½ cup olive oil
- ½ cup soy sauce
- 1 lime, juiced
- 3 onions, chopped
- 6 Scotch bonnet chiles, chopped (wear gloves)
- 8 cloves garlic, chopped
- 2 tablespoons white sugar
- 2 tablespoons dried thyme
- 2 tablespoons ground allspice
- 2 tablespoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon ground cinnamon, or more to taste
- 1 teaspoon ground nutmeg, or more to taste
- 1 teaspoon ground ginger, or more to taste
- 3 pounds bone-in chicken breast halves with skin
Directions
Step 1
Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
Step 2
Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
Step 3
Preheat grill for medium-low heat and lightly oil the grate.
Step 4
Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.
Cook’s Notes:
Don't be fooled by all the ingredients, it's very quick and easy to prepare and well worth it. I marinate the chicken for 2 days to get more flavor and have substituted pork instead of chicken. I serve it with black beans and rice and a cold beer. Hope you enjoy.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 433 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat5g | 23% |
Cholesterol96mg | 32% |
Sodium2734mg | 119% |
Total Carbohydrate20g | 7% |
Dietary Fiber3g | 11% |
Total Sugars10g | |
Protein37g | |
Vitamin C29mg | 143% |
Calcium88mg | 7% |
Iron4mg | 20% |
Potassium572mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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