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Nutrition Facts
Serving Size 1 (253g) Recipe makes 4 servings The following items or measurements are not included below: 4 fluid ounces white wine vinegar
Calories 449
Calories from Fat 246		(54%)
Amount Per Serving		%DV
	Total Fat 27.4g	42%
	Saturated Fat 5.8g	28%
	Monounsaturated Fat 9.3g
	Polyunsaturated Fat 10.4g
	Trans Fat 0.2g
Cholesterol 92mg		30%
Sodium 3113mg		129%
Potassium 525mg		15%
Total Carbohydrate 14.4g		4%
	Dietary Fiber 1.6g	6%
	Sugars 9.0g
Protein 36.5g		72%
detailed view... how is this calculated?

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Barbecued Jerk Chicken

Recipe #29411 | 7½ hours | 7 hours prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: Mille® ™
May 28, 2002

I recommend that you try to avoid letting the wind blow the aroma of this chicken on your grill into the neighbour's yard, unless you are prepared to cook a second batch.

SERVES 4 (change servings and units)

Ingredients

4 boneless chicken breasts
6 fluid ounces soy sauce
4 fluid ounces white wine vinegar
2 garlic cloves, roughly chopped
1 onion, chopped
2 fluid ounces vegetable oil
2 tablespoons brown sugar
1 tablespoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 jalapeno pepper, roughly chopped

Directions

1
Place all the ingredients, except the chicken, in a food processor and process until smooth.
2
Make 4 parallel cuts about ½ inch deep in each chicken breast and place in a shallow dish.
3
Pour the puréed mixture over the chicken and rub it in with your hands, making sure the mixture gets into the cuts.
4
Cover and refrigerate for 4 to 6 hours or overnight.
5
Grill over medium coals for 15-20 minutes turning occasionally and basting with any remaining marinade or until cooked through.

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Featured Reviews for This Recipe

From: Marg P

On Jun 9, 2009

This so easy and so good, i only had about a 1 hour marinating time and it turned out juicy and tender! Will make this often! Thanks!

1 person found this review helpful

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From: LorenLou

On May 28, 2009

Cannot believe I haven't reviewed this....this is some of the best chicken ever! Hot or cold!!!! Perfect combo of spices and not as spicy as a true Jamaican version, but the perfect amount of heat for us!

0 people found this review helpful

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From: BabyKEsq

On Aug 25, 2005

This is a fantastic base recipe for jerk chicken. I made a few modifications. 1. I use a jalapeno pepper and a scotch bonnet pepper (we like it hot). 2. I double the thyme, cloves, nutmeg and garlic. 3. I triple the allspice. 4. I cut the oil in half. 4. I reserve 1/2 the marinade for basting and baste and flip the chicken about four times, cooking a total of 15 minutes on the grill.

8 people found this review helpful

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From: ratherbeswimmin'

On Jun 10, 2002

This was absolutely incredible!!! The smell had us drooling and the taste was even better. Love, love, love the mix of spices. This is a winner and my family and I thank you for sharing this.

8 people found this review helpful

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