Jamaican Jerk Chicken

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

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
• 0.5 teaspoon ground nutmeg
• 1.5 teaspoons ground black pepper
• 1.5 cups chopped green onions

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).