Favorite Jerk Chicken

We are human. We have so many memories of life so far, and dreams of future endeavors. There are those perfect moments spent living in the present. Sometimes our memories can seem so far away, and sometimes they are as real as the present moment. Smells, sounds, tastes… they can send us right back to the past. Into our memories. Vivid. Alive. Real.

The smell and taste of this chicken remind me of the peaceful Jamaican sunrise, the sound of the waves on the beach, and the smell of salty sea air. A small town hostel balcony with cool breezes flowing on a warm island day. Waterfalls, hiking, and boat rides. Pouring rain storms, snorkeling, and rides in shared route taxis. Friendly people, happy music, and tasty rum punch. I hope you enjoy this Jamaican-inspired taste of heaven. It’s like being on vacation!

My Favorite Tips:

*The beauty of this recipe is the way the marinade soaks into the chicken to add delicious depth to each bite!
*You can use any of your favorite cuts of chicken for this recipe. We usually use breasts.
*Be sure to cook your chicken all the way through. The FDA recommends 165 degrees F. Consuming raw chicken can be dangerous to your health.
*This recipe can marinate for as little as 30 minutes. However, for best flavor I recommend marinating up to two days.
*You can use habaneros or Scotch bonnet peppers for the heat. I use two in my recipe. Feel free to adjust more or less to the desired heat level.
*This is delicious served with a bit of your favorite habanero or Scotch bonnet hot sauce, or try the famous Jamaican Pickapeppa Sauce.
*I use Tamari to make this gluten-free. If you prefer, you can substitute soy sauce.
*I love to cook it until it is crispy on the outside and juicy on the inside.
*I love to eat this with fried plantains, red beans and rice, and sauteed mixed greens. Also goes well very with Southern Slow Cooker Green Beans and Easy Air Fryer Plantains! Try with Cilantro-Lime Black Beans and Cauliflower Rice!

Favorite Jerk Chicken

Recipe by AmiessaCourse: All Recipes, Marvelous MeatsCuisine: Jamaican-InspiredDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

A delicious recipe for the best grilled Jamaican jerk chicken! 

Ingredients

• 4 chicken breasts, boneless and skinless

• 2 Tbsp garlic powder

• 2 Tbsp sea salt

• 1 Tbsp ground allspice

• 1 Tbsp dried thyme

• 2 tsp ground Cayenne pepper

• 1 1/2 tsp ground black pepper

• 1 1/2 tsp ground sage

• 1 tsp ground cinnamon

• 3/4 tsp ground nutmeg

• 1/4 cup olive oil

• 1/4 cup Tamari sauce (you can use soy sauce if you don’t mind the gluten!)

• 3/4 cup white vinegar

• 2/3 cup orange juice, fresh squeezed

• Juice of 2 limes

• 2 habanero peppers, seeded and minced

• 1/2 cup white onion, chopped

• 5 green onions, thinly sliced

Directions

• Marinate chicken for at least 30 minutes and up to 2 days.
• Mix the dry spices in a large mixing bowl – garlic powder, sea salt, allspice, thyme, Cayenne, black pepper, sage, cinnamon, and nutmeg.
• Stir in the olive oil, Tamari, vinegar, orange juice, and lime juice.
• Add the peppers, onion, and green onions. Stir well.
• Place the chicken breast in a container for marinating and pour the sauce over the top. Make sure all sides are coated well. Marinate for up to 2 days for best flavor.
• When ready to cook this delicious meal, heat grill on medium to medium-high heat. Remove chicken from marinade. Grill 6-10 minutes on each side, until cooked through to 165 degrees F. Time varies based on your grill.
• Enjoy with your favorite sides!

Notes

• *You can use any of your favorite cuts of chicken for this recipe. We usually use breasts.
• *Be sure to cook your chicken all the way through. The FDA recommends 165 degrees F. Consuming raw chicken can be dangerous to your health.
• *This recipe can marinate for as little as 30 minutes. However, for best flavor I recommend marinating up to two days.
• *You can use habaneros or Scotch bonnet peppers for the heat. I use two in my recipe. Feel free to adjust more or less to the desired heat level.
• *This is delicious served with a bit of your favorite habanero or Scotch bonnet hot sauce, or try the famous Jamaican Pickapeppa Sauce.
• *I use Tamari to make this gluten-free. If you prefer, you can substitute soy sauce.
• *I love to cook it until it is crispy on the outside and juicy on the inside.
• *I love to eat this with fried plantains, red beans and rice, and sauteed mixed greens. Also goes well very with Southern Slow Cooker Green Beans and Easy Air Fryer Plantains! Try with Cilantro-Lime Black Beans and Cauliflower Rice!