Recipes Cuisine Latin American Caribbean Lisa's Jerk Chicken 4.8 (41) 32 Reviews 12 Photos Got this on trip to Jamaica, it's the best jerk chicken I've eaten. Submitted by lisa Published on June 18, 2020 Save Rate Print Share Trending Videos Close this video player 12 12 12 12 12 Prep Time: 25 mins Cook Time: 30 mins Additional Time: 8 hrs Total Time: 8 hrs 55 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts 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 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. 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. Preheat grill for medium-low heat and lightly oil the grate. 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. You could also bake in oven 30 minutes one side and 30 minutes the other side at 400 degrees F (205 degrees C). I Made It Print Nutrition Facts (per serving) 433 Calories 23g Fat 20g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 433 % Daily Value * Total Fat 23g 29% Saturated Fat 5g 23% Cholesterol 96mg 32% Sodium 2734mg 119% Total Carbohydrate 20g 7% Dietary Fiber 3g 11% Total Sugars 10g Protein 37g 74% Vitamin C 29mg 32% Calcium 88mg 7% Iron 4mg 20% Potassium 572mg 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved