Recipe Cottage


LOCATION: Recipes >> Outdoor Cooking >> Jerk Chicken

Print this Recipe    Jerk Chicken

6 to 8 green onions, diced
1 medium-sized onion, diced
2 to 4 scotch bonnet peppers or jalapeno peppers, seeded and minced
3/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup vegetable oil
1/4 cup brown sugar
2 tablespoons fresh thyme leaves
1 teaspoon whole cloves, crushed
1 teaspoon black peppercorns, crushed
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 1/2 pounds skinless, boneless chicken breast, cut into strips

Place all ingredients except chicken in a food processor fitted
with a metal blade. Process for 10 to 15 seconds at high speed.
Place the chicken in a bowl and pour the marinade over it.
Refrigerate for 4 to 6 hours.

Preheat grill until coals are gray to white.

Remove the chicken from the marinade and drain off any excess
liquid. Place on the oiled grill and cook for 4 to 5 minutes on
each side, or until the chicken is white in the center. Serve the
chicken with fried plantains, pumpkin rice with kale, and steamed

Jerk chicken can also be baked in the oven. Pour the jerk marinade
over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6
hours, turning after 3 hours. Remove the chicken pieces and place
on a baking sheet. Bake at 375 for 45 minutes to 1 hour, or until
meat pulls easily away from the bone. Bake 30 to 40 minutes if
using chicken breast strips.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.