This jerk chicken recipe features chunks of white meat marinated in fiery habanero and spices, then grilled until tender, perfect for summer parties.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
221 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
Place chicken in a medium bowl. Cover with water and lime juice. Set aside.
Step 3
Place oil, allspice, thyme, black pepper, salt, brown sugar, ginger, and nutmeg in a blender; blend until well combined. Add onions, green onions, habanero peppers, and garlic; blend until almost smooth.
Step 4
Pour most of the blended marinade mixture into the bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Stir chicken until well coated. Cover the bowl and marinate in the refrigerator for at least 2 hours.
Step 5
Cook chicken slowly on the preheated grill, turning frequently and basting often with reserved marinade mixture, until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
Ingredients
1 teaspoon ground ginger
1 teaspoon salt
1 cup water
2 tablespoons vegetable oil
2 teaspoons ground allspice
2 onions, chopped
2 teaspoons dried thyme
6 cloves garlic, chopped
1 teaspoon brown sugar
4 limes, juiced
2 habanero peppers, chopped
6 skinless, boneless chicken breast halves - cut into chunks
