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Lisa's Jerk Chicken
Lisa's Jerk Chicken
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
535 minutes
Grilled Jamaican-inspired chicken breasts marinated in hot peppers and spices for a sweet, spicy, and tangy flavor explosion.
Ingredients:
  • 1 cup white vinegar
  • 0.5 cup olive oil
  • 0.5 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
Instructions:
  • Combine orange juice, vinegar, olive oil, soy sauce, lime juice, onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger in a blender. Pulse to mix, then blend into a smooth jerk marinade.
  • Keep aside 1/2 cup of marinade in a small bowl and chill it. Put chicken breasts in a large nonreactive bowl and pour the rest of the jerk sauce over them; mix well. Marinate the chicken in the fridge for 8 hours to overnight.
  • Prepare the grill by preheating it to a gentle medium-low heat and brushing the grate lightly with oil.
  • Take out the chicken from the marinade, discard the used marinade. Grill the chicken until fully cooked, nicely browned, and reaches an internal temperature of at least 160 degrees F (70 degrees C), approximately 30 minutes. Occasionally baste the chicken with the reserved 1/2 cup of marinade while cooking, and remember to turn it to cook evenly.

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