Jamaican Jerked Chicken
From shine 15 years ago
- 10 minutes to make
- Serves 6
Ya Mon! Picture yourself sitting on a Caribbean beach, having just picked up this from a street vendor. I like to reduce the marinade into a sauce, adding a little cornstarch to thicken it. I put the sauce on coconut rice with black beans. Read more .. sinful! be careful...this sneaks up on you after a few bytes, and there isn't anything you can do about it, except drink another rum drink! This smells as good on the barbecue as it tastes! I hope you enjoy this is much as I do. See less
Ingredients
- 6 boneless chicken breasts shopping list
- for the marinade: shopping list
- 1-3 habanero chiles (scotch bonnet peppers), seeded and chopped – Use fewer if a more mild sause is desired –this is HOT shopping list
- 10 green onions, chopped shopping list
- 1/2 cup chopped onion shopping list
- 4 cloves garlic, chopped shopping list
- 1 3-inch piece ginger, peeled and chopped shopping list
- 1/4 cup whole allspice shopping list
- 4 bay leaves, crushed shopping list
- 1/3 cup fresh thyme shopping list
- 1 teaspoon freshly-ground nutmeg shopping list
- 1 teaspoon freshly-ground cinnamon shopping list
- 1 teaspoon sea salt (to taste) shopping list
- 1 tablespoon freshly-ground black pepper shopping list
- 1/4 cup olive oil shopping list
- 1/4 cup soy sauce shopping list
- 1/4 cup white vinegar shopping list
- 1/4 cup lime juice. shopping list
- 1/2 cup orange juice shopping list
How to make it
- Seed and finely chop habanero peppers (wear gloves).
- Trim chicken of fat.
- In a large bowl, combine the garlic, ginger, allspice, bay leaves, cinnamon, nutmeg, thyme, pepper, and salt. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
- Add the Scotch Bonnet pepper, onion, green onions, and mix well.
- Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible, but NOT overnight.
- Cook the breasts on the grill until thoroughly cooked. The marinade can be made into a sauce by reducing it on the stove top and adding about 2 teaspoons of cornstarch mixed in a quarter cup of water. Warning: this sauce sneaks up on you... don't eat too quickly!
- I like this served on coconut rice with black beans.
The Rating
Reviewed by 6 people-
Wow! This sounds great.
Thanks
cookinggood
in Leesburg loved it
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Oh yeah...this is right up my alley. Love the flavors and will have the rum drinks at hand. :) Thanks!! ~Vickie
lunasea
in Orlando loved it
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Fantastic.
jenniferbyrdez
in kenner loved it
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