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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (172g) Recipe makes 4 servings The following items or measurements are not included below: 8 chicken pieces |
||
| Calories 215 | ||
| Calories from Fat 128 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.2g | 21% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 9.9g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1596mg | 66% | |
| Potassium 322mg | 9% | |
| Total Carbohydrate 19.1g | 6% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 9.5g | ||
| Protein 3.8g | 7% | |
Ingredients
- 1 tablespoon ground allspice
- 1 tablespoon dried thyme
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons ground sage
- 3/4 teaspoon grated nutmeg
- 3/4 teaspoon cinnamon
- 1-2 teaspoon salt
- 2 tablespoons garlic powder
- 1 tablespoon sugar
- 1/4 cup soy sauce
- 3/4 cup cider vinegar
- 1/2 cup orange juice
- 1/4 cup olive oil
- 1 cup minced onion
- 3 green onions, chopped (green included)
- 8 chicken pieces
Directions
1
In large food storage bag combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, sugar,soy sauce, vinegar, orange juice, and olive oil.2
Add onion and green onion.3
Combine well.4
Add chicken and allow to marinate refrigerated overnight, turning occasionally.5
Remove chicken from marinade and bring to room temperature.6
If you wish to baste your chicken while grilling, bring the marinade to a hard boil in a medium saucepan to avoid any contamination.7
Grill chicken over hot coals or gas grill 6-10 minutes per side until juices run clear, basting occasionally.8
I have been told this recipe works well for those of you who do OMAC as follows:9
To freeze, mix marinade in large freezer bag, add chicken, then seal,lable and freeze.10
To serve, thaw in fridge overnight and then grill as directed.
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Browse similar recipes by category
- Main Ingredient > Meat > Poultry > Chicken > Breasts
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Featured Reviews for This Recipe
From: expolwom
On Nov 28, 2008
This was really good. My teen-aged daughter ate most of the pieces. She is not a big fan of chicken but she absolutely loved this. She has already asked when I plan to make it again.
From: Colorado Lauralee
On Sep 24, 2008
We liked this alot. I served it with rice and a green salad. I made the entire amount, too much for the two of us, so I did freeze the remainder for a later meal. Thanks for the recipe, BonnieZ
From: LizP
On Jul 13, 2008
I fell in love with Jerk Chicken several years ago in Jamaica. This tastes exactly like the chicken they served at the resort. It is really fabulous! I left out the Cayenne, because it would be too hot for my kids. It still had the most amazing flavor. After I put the chicken on the grill, I boiled the marinade for about 10 minutes. This killed the bacteria and concentrated the flavors and I served it as a sauce alongside the chicken. FABULOUS!!!!!
From: Ma Field
On Mar 17, 2008
This is an outstanding marinade. It made me love chicken legs and I don't care for dark meat chicken at all! Lovely, subtle and complex flavors. One of the best jerk marinades I've ever tried. I can't wait to try it on pork chops! Made exactly as written using pre-frozen chicken legs. I put the whole thing back in the freezer 'til I was ready to cook the chicken. I baked mine as my grilling "chef" was worn out from a day of gardening. To freeze: Mix the marinade directly in the storage bag. Add chicken pieces. Double bag (to prevent spills) and freeze. To cook: Thaw overnight in refrigerator. Grill as directed or Pour chicken and marinade into 9X13 pan and bake at 350 until juices run clear.
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