Wear gloves when handling Scotch bonnet chiles, as they are extremely hot. Adjust the amount of Scotch bonnet chiles to your desired level of spiciness. For a milder flavor, remove the seeds and membranes from the chiles before chopping. For best results, marinate the chicken overnight. If you don't have a grill, you can bake the chicken in a preheated oven at 375°F (190°C) for about 40-45 minutes, or until cooked through.
Lisa's Jerk Chicken
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME8 hrs 55 mins
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SERVING8 People
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VIEWS124
Transport your taste buds to the sun-kissed shores of Jamaica with this vibrant and fiery Jerk Chicken. Marinated in a potent blend of spices and citrus, then grilled to perfection, this dish delivers an explosion of flavor in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol96 mg
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Fiber3 g
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Protein37 g
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Saturated Fat5 g
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Sodium2734 mg
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Sugar10 g
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Fat23 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Jerk Marinade: In a blender, combine orange juice, white vinegar, olive oil, soy sauce, and lime juice. Add onions, Scotch bonnet chiles (use gloves!), garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse a few times to combine, then blend until smooth. (5 minutes)
02 Step
Recipe View Marinate the Chicken: Set aside 1/2 cup of the marinade in a small bowl and refrigerate. Place chicken breasts in a large, non-reactive bowl. Pour the remaining marinade over the chicken, ensuring each piece is well-coated. Cover and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to fully penetrate. (8-24 hours)
03 Step
Recipe View Prepare the Grill: Preheat your grill to medium-low heat and lightly oil the grates to prevent sticking. (10 minutes)
04 Step
Recipe View Grill the Chicken: Remove the chicken from the marinade, discarding the used marinade. Place the chicken on the preheated grill. Cook for approximately 30 minutes, or until the chicken is cooked through and the internal temperature reaches 160°F (70°C) when measured with an instant-read thermometer inserted into the thickest part of the breast, avoiding the bone. Baste the chicken with the reserved 1/2 cup of marinade as it cooks, turning occasionally to ensure even cooking and browning. (30 minutes)
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Pearl Nader
Feb 21, 2025This recipe is amazing! The chicken was so flavorful and juicy.
Kari Homenick
Oct 22, 2024I made this for a BBQ and everyone raved about it!
Vicky Okeefe
Sep 3, 2024I found it a little too spicy for my taste, so I reduced the amount of Scotch bonnet peppers. It was still delicious!
Carolina Collierwunsch
Jun 18, 2024The marinade is the key! It's the perfect balance of sweet, spicy, and savory.