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Caribbean Jerk Chicken

Yields1 Serving

Several pieces of Jerk Chicken on a hot grill and in a metal pan, with a person turning pieces with tongs.

 1 tbsp Ground allspice
 1 tbsp Dried thyme
 1 ½ tsp Cayenne pepper
 1 ½ tsp Ground black pepper
 1 ½ tsp Ground sage
 ¾ tsp Ground nutmeg
 ¾ tsp Ground cinnamon
 ½ tsp Salt
 1 Whole head of garlic, minced
 ¼ cup Brown sugar
 ¼ cup Olive oil
 1 tbsp Soy sauce
 ¾ cup White wine vinegar
 1 Lemon
 1 Lime
 1 tsp Hot pepper sauce
 1 Vidalia onion, finely chopped
 4 Chicken breasts

Combine spices, salt and sugar in a large mixing bowl; stir in olive oil, soy sauce, and vinegar.


Cut lemon and lime in half, hand-squeeze juice over mixture.


Add hot pepper sauce and chopped onion, mix well.


Place uncooked chicken breasts in a large baking dish, cover with marinade mixture and soak for 2-4 hours.


Grill indoors or out, continuously basting with marinade until done.