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Lisa's Jerk Chicken Recipe

Recipe by: Lisa

"Got this on trip to Jamaica, it's the best jerk chicken I've eaten."

Directions

1Pour 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.
2Set 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.
3Preheat grill for medium-low heat and lightly oil the grate.
4Remove 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.

Footnotes

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).
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients