Ingredients
8
8 servings
- •1 cup orange juice
- •1 cup white vinegar
- •½ cup olive oil
- •½ 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
- 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.
- 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.
- Preheat grill for medium-low heat and lightly oil the grate.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 433
- Carbohydrate: 20g
- Fat: 23g
- Fiber: 3g
- Protein: 37g
- Sugar: 10g
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