- 1 cup orange juice
- 1 cup white vinegar
- 1/2 cup olive oil
- 1/2 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
- 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.
04/27/2018
recipepes.com
Lisa's Jerk Chicken, recipe
PT15M
PT1H
5
455 calories
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