• Prep Time:
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  • Serves: 4 Servings

Jerk Chicken #2

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 6 -(up to)
  • 8 Green onions; diced
  • 1 Medium-sized onion; diced
  • 2 -(up to)
  • 4 Bonnet peppers or Jalapeno
  • -peppers; seeded and minced
  • 3/4 c Soy sauce
  • 1/2 c Red wine vinegar
  • 1/4 c Vegetable oil
  • 1/4 c Brown sugar
  • 2 tb Fresh thyme leaves
  • 1 ts Whole cloves; crushed
  • 1 ts Black peppercorns; crushed
  • 1/2 ts Ground cloves
  • 1/2 ts Ground nutmeg
  • 1/2 ts Ground allspice
  • 1/4 ts Ground cinnamon
  • 1 1/2 lb Skinless; boneless chicken
  • -breast; cut into strips


Jerk Chicken (from 'A Taste Of The Tropics' by Jay Solomon).

Place all ingredients except chicken in a food processor fitted with a
metal blade. Process for 10 to 15 seconds at high speed. Place the chicken
in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours.

Preheat grill until coals are gray to white.

Remove the chicken from the marinade and drain off any excess liquid. Place
on the oiled grill and cook for 4 to 5 minutes on each side, or until the
chicken is white in the center. Serve the chicken with fried plantains,
pumpkin rice with kale, and steamed okra.

Alt: Jerk chicken can also be baked in the oven. Pour the jerk marinade
over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours,
turning after 3 hours. Remove the chicken pieces and place on a baking
sheet. Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily
away from the bone. Bake 30 to 40 minutes if using chicken breast strips.

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