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Nutrition Facts

Serving Size 1 (275g)

Recipe makes 2 servings

The following items or measurements are not included below:

1/4 cup white wine vinegar

Calories 461
Calories from Fat 245 (53%)
Amount Per Serving %DV
Total Fat 27.3g 42%
Saturated Fat 6.6g 33%
Monounsaturated Fat 10.1g
Polyunsaturated Fat 8.3g
Trans Fat 0.2g
Cholesterol 138mg 46%
Sodium 722mg 30%
Potassium 648mg 18%
Total Carbohydrate 16.8g 5%
Dietary Fiber 1.5g 5%
Sugars 8.2g
Protein 31.4g 62%

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Jamaican Jerk Chicken for Two

Recipe #37704 | 7 hours | 6 hours prep | add private note
Sue L

By: Sue L
Aug 19, 2002

Don't close your eyes while listening to the steel drum, or someone might steal your chicken.

SERVES 2 (change servings and units)

Ingredients

Directions

  1. 1
    Combine vinegar, lime juice, oil, and molasses in a small bowl; stir onions and habaneros into liquid and add rum.
  2. 2
    Mix dry spices together in a small bowl;slowly whisk in the liquid mixture, and add the garlic.
  3. 3
    Pour 1/2 cup of marinade into a separate cup to use as a baste during cooking; reserve.
  4. 4
    Separate leg quarters, if desired and place in a ziploc bag or shallow dish and pour remaining marinade over, stirring to coat thoroughly; marinate, refrigerated, for 6 hours, or overnight.
  5. 5
    Prepare grill by setting coals off to one side.
  6. 6
    Place an aluminum pan (or prepare one out of heavy-duty aluminum foil) next to the coals on the lowest grill rack (not directly over coals); pour one cup of water plus 2-3 tbsp rum in to drip pan.
  7. 7
    When the coals are hot, grill chicken on prepared rack above the drip pan (not directly over the coals), opposite from the coals and cover grill.
  8. 8
    As chicken becomes browned, occasionally baste with reserved marinade, and cook chicken until juices run clear and chicken is done, at least 30 min, up to an hour, slow cooking preferred.

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Featured Reviews for This Recipe

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From: Fairy Nuff

On Jul 26, 2008

Absolutely lovely. I used a whole chicken and wish I'd thought to pierce it here and there as most of the flavour was in the skin (which wouldn't happen with pieces). The chicken was extremely moist and tender, marinated for 24 hours, and will definately make this again. Cooked in the oven (too cold here to bbq outdoors) at 160C for approximately 3 and 1/2 hours for a 2kg chicken. Served with paella and garlic bread.

0 people found this review helpful

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  • From: Heidi Borman

    On May 28, 2008

    excellent recipe, I used 2 habenero peppers and it was very spicy, didn't have that much time so I only marinated it for about 5 hours, but it still came out great. Thank you !!

    0 people found this review helpful

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  • From: Sackville

    On Nov 3, 2002

    We loved this dish! It was quite tangy and made the chicken really moist, after letting the meat rest in the marinade for 24 hours. I used just one habanero pepper and that was enough to make us both sweat. We don't have a barbeque, so I roasted the chicken breasts in the oven for about 30 minutes, basting and turning once. Perfect

    4 people found this review helpful

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    From: BonnieZ

    On Aug 29, 2005

    Great flavor to this chicken, and the addition of molasses to the marinade left the chicken with a wonderful carmelized color. I made this on a gas grill, so I skipped the aluminum pan with water & rum and just layed the chicken right on the grill. Thank you Sue for sharing the recipe.

    2 people found this review helpful

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  • Read all 7 reviews

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