Grilled Jerk Chicken

Spicy Caribbean-style jerk chicken cooked slowly on a warm grill reminds me of my trips to the islands as a sailor. Good main. A little time consuming putting the marinade together but well worth it. Don't worry if you don't have all the ingredients, use what you have. You can double the dry ingredients and save for your next dinner party.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 335 Calories

Ingredients

• 1 tablespoon white sugar
• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground nutmeg
• ½ cup fresh orange juice
• ¼ cup olive oil
• 1 tablespoon ground allspice
• 2 tablespoons salt
• 1 tablespoon dried thyme
• 2 tablespoons garlic powder
• ¼ cup soy sauce
• 1 ½ teaspoons ground black pepper
• 1 lime, juiced
• 1 ½ teaspoons cayenne pepper
• 1 ½ teaspoons ground sage
• ¾ cup white vinegar
• 1 cup finely chopped white onion
• 3 each green onions, diced
• 1 Scotch bonnet chile pepper, chopped
• 4 each skinless, boneless chicken breasts, trimmed

Recipe Instructions

Step 1

Combine salt, garlic powder, sugar, allspice, thyme, cayenne, black pepper, sage, nutmeg, and cinnamon in a large bowl. While beating with a wire whisk, slowly add vinegar, orange juice, soy sauce, olive oil, and lime juice. Add onion, green onions, and chile pepper and mix well. Add chicken breasts, cover, and marinate for at least 1 hour, up to overnight.

Step 2

Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken from the marinade; reserve.

Step 3

Cook chicken on the preheated grill, basting with the reserved marinade frequently, until no longer pink in the center and juices run clear, 6 to 8 minutes per side, depending on the thickness of the chicken. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).