Chicken Breast Recipes » Grilled Chicken Recipes » Jamaican Jerk Chicken

Jamaican Jerk Chicken

Boneless, skinless chicken breasts marinated overnight in mixture of ground allspice, dried thyme, cayenne pepper, fresh ground black pepper, ground sage, ground nutmeg, ground cinnamon, coarse salt, garlic powder, sugar, extra-virgin olive oil, soy sauce, white vinegar, fresh orange juice, fresh lime juice, finely chopped scotch bonnet pepper, finely chopped white onion, and finely chopped green onion. Prepared chicken breasts are grilled over medium until cooked through.

Ingredients -

1 tablespoon Ground Allspice
1 tablespoon Dried Thyme
1-1/2 teaspoons Cayenne Pepper
1-1/2 teaspoons Fresh Ground Black Pepper
1-1/2 teaspoons Ground Sage
3/4 teaspoon Ground Nutmeg
3/4 teaspoon Ground Cinnamon
2 tablespoons Coarse Salt
2 tablespoons Garlic Powder
1 tablespoon Sugar
1/4 cup Extra-Virgin Olive Oil
1/4 cup Soy Sauce
3/4 cup White Vinegar
1/2 cup Orange Juice
Juice of 1 Fresh Lime
1 Scotch Bonnet Pepper, seeded and finely chopped
1 cup Chopped White Onion
3 each Green Onions, finely chopped
4 (8 ounces each) each Boneless, Skinless Chicken Breasts

Preparation:

1. Combine the first 10 ingredients in a large bowl and mix well.

2. Slowly pour in the olive oil, soy sauce, vinegar, orange juice and lime juice and whisk well to blend.

3. Add the remaining ingredients and toss well to coat the chicken.

4. Cover with plastic wrap and marinate overnight.

5. Preheat an outdoor grill.

6. Remove the breasts from the marinade and grill for 6 minutes per side, or until the internal temperature of the chicken reaches 165 degrees.

7. Discard the marinade.

Chicken Breast Recipe Tip
Scotch Bonnet Pepper

	A variety of spices, two types of onion and the very hot Scotch Bonnet pepper are combined with citrus juice, soy sauce, olive oil and white vinegar to create a coating for the chicken. The chicken is marinated overnight and grilled to desired doneness. The chile pepper in this recipes is one of the hottest you can buy in supermarkets. It is imperative that you treat it as such. Gloves should be worn to handle it, and it should not be placed on any work area with other food preparations. Clean up after mincing it with soapy water.

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