Jamaican Jerk Chicken

Jamaican Jerk Chicken

Recipe by Yardie from allrecipes.com

Dinner 3 Hr. 50 Mins.

Ingredients

6

6 servings

  • 6 skinless, boneless chicken breast halves - cut into chunks
  • 1 cup water
  • 4 limes, juiced
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground allspice
  • 2 teaspoons dried thyme
  • 1.5 teaspoons ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 2 onions, chopped
  • 1.5 cups chopped green onions
  • 2 habanero peppers, chopped
  • 6 cloves garlic, chopped

Instructions

  • Place chicken in a medium bowl. Cover with water and lime juice. Set aside.
  • Place oil, allspice, thyme, black pepper, salt, brown sugar, ginger, and nutmeg in a blender; blend until well combined. Add onions, green onions, habanero peppers, and garlic; blend until almost smooth.
  • Pour most of the blended marinade mixture into the bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Stir chicken until well coated. Cover the bowl and marinate in the refrigerator for at least 2 hours.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook chicken slowly on the preheated grill, turning frequently and basting often with reserved marinade mixture, until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

Nutritional Facts

Per 6 servings

  • Calories: 221
  • Carbohydrate: 13g
  • Fat: 6g
  • Fiber: 3g
  • Protein: 29g
  • Sugar: 4g

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