Name: Lisa's Jerk Chicken
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Orange juice - 1 cup; White vinegar - 1 cup; Olive oil - ½ cup; Soy sauce - ½ cup; Lime, juiced - 1; Onions, chopped - 3; Scotch bonnet chiles, chopped (wear gloves) - 6; Garlic, chopped - 8 cloves; White sugar - 2 tablespoons; Dried thyme - 2 tablespoons; Ground allspice - 2 tablespoons; Salt - 2 tablespoons; Ground black pepper - 2 teaspoons; Ground cinnamon, or more to taste - 1 teaspoon; Ground nutmeg, or more to taste - 1 teaspoon; Ground ginger, or more to taste - 1 teaspoon; Bone-in chicken breast halves with skin - 3 pounds

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Lisa's Jerk Chicken

1. Orange juice - 1 cup

2. White vinegar - 1 cup

3. Olive oil - ½ cup

4. Soy sauce - ½ cup

5. Lime, juiced - 1

6. Onions, chopped - 3

7. Scotch bonnet chiles, chopped (wear gloves) - 6

8. Garlic, chopped - 8 cloves

9. White sugar - 2 tablespoons

10. Dried thyme - 2 tablespoons

11. Ground allspice - 2 tablespoons

12. Salt - 2 tablespoons

13. Ground black pepper - 2 teaspoons

14. Ground cinnamon, or more to taste - 1 teaspoon

15. Ground nutmeg, or more to taste - 1 teaspoon

16. Ground ginger, or more to taste - 1 teaspoon

17. Bone-in chicken breast halves with skin - 3 pounds

How to cook deliciously - Lisa's Jerk Chicken

1. Stage

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.

2. Stage

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.

3. Stage

Preheat grill for medium-low heat and lightly oil the grate.

4. Stage

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.