• Jamaican Jerk Chicken

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    • 3 lb Chicken breast halves without skin, boneless
    • 2 Tbsp. Extra virgin olive oil
    • 4 x Garlic cloves, chopped
    • 2 x Scallions, finely minced
    • 2 x Warm chili peppers, seeded and chopped
    • 2 x Bay leaves
    • 1 med Onion, finely minced
    • 1/4 c. Dark rum
    • 2 Tbsp. Lime juice
    • 2 tsp Kosher salt
    • 1/2 tsp Grnd allspice
    • 1/2 tsp Dry thyme
    • 1/2 tsp Grnd cloves
    • 1/2 tsp Warm sauce


    1. To prepare the Jerk marinade, heat the oil in a large saucepan over medium heat. Add in the onion, scallions, garlic, chilies, spices and herbs, saute/fry`, stirring often, till the mix turns to a deep golden, 6-7 min.
    2. Increase the cooking temperature and stir in the salt, rum and lime juice.
    3. Simmer the mix till all the liquid is absorbed. Season to taste by adding more salt or possibly lime juice. Let the mix cold. Place the chicken in a shallow non-reactive dish and rub the marinade all over the chicken, cover and place in refrigerator for at least 4 hrs or possibly overnight. Turn chicken halfway through this marination period.
    4. Prepare the grill for the direct heat method. Spray the grid with a non-stick spray oil and let it get warm. Remove the warm grid and re-spray the oil, replace to grill. Place the chicken on the grid and cook over medium-warm temperature for 8-9 min then flip. Disgard the remaining marinade. Grill an additional 6-7 min till the juice run clear. Remove to a platter.
    5. Yield: 8

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