Jamaican Jerk Chicken

I love when you go to a friends house for dinner, and love the food so much that you know you absolutely have to get the recipe! That is what happened when I tried my friend's Jamaican Jerk Chicken. It was sooo out of this world amazing!

I've been holding on to this recipe for over a year, and had to have it again. Plus, Truckin' Man has been learning all about the grill, and wanting to get more into the prep work, so this was his turn! I got all the ingredients together, and turned it all over to him. Being relatively new to the grilling scene, this was the first time he made a marinade, but he rocked it out, and the chicken was amazing! No doubt, it was the best chicken to ever come off of our grill!

We did skip the spicy peppers my friend used, but if you like heat add them back in! 

Jamaican Jerk Chicken (Source: Diana's Kitchen)

1 tablespoon allspice
1 tablespoon ground thyme
1 teaspoon cayenne pepper
1 1/2 teaspoon ground black pepper
1 1/2 teaspoon sage
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
2 tablespoon garlic powder
1 tablespoon sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
Juice of one lime
1 cup onion, finely chopped
2-3 green onions, finely chopped
1 habernero pepper, optional (we did not use this)
4 - 6 chicken breasts

In large bowl, combine all of the spices, and the sugar. Add olive oil, soy sauce, vinegar, orange juice, and lime juice, whisking until all ingredients are combined.  Add in onions, and pepper (optional).

Cut each chicken breast into 3 to 4 equal sized pieces. Add chicken to marinade, and refrigerate for a minimum of one hour.

Remove meat from marinade, reserve marinade. Preheat grill. Grill chicken for about 5 minutes per side. Baste with reserved marinade while grilling, if desired. Remove from grill when fully cooked, and juices run clear.

Enjoy!

Sharing at :
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