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

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.