1 of 6 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (479g) Recipe makes 10 servings
Calories 965
Calories from Fat 623		(64%)
Amount Per Serving		%DV
	Total Fat 69.3g	106%
	Saturated Fat 19.0g	94%
	Monounsaturated Fat 28.1g
	Polyunsaturated Fat 16.7g
	Trans Fat 0.0g
Cholesterol 292mg		97%
Sodium 682mg		28%
Potassium 959mg		27%
Total Carbohydrate 11.6g		3%
	Dietary Fiber 1.2g	4%
	Sugars 7.5g
Protein 70.3g		140%
detailed view... how is this calculated?

people who like this recipe also like:

Balsamic Pot Roast (Crock Pot)

By: mikekey

Caribbean Jerk Chicken

Recipe #373817 | 1 hour | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: LifeIsGood
May 22, 2009

If you like hot-n-spicy, this is the recipe for you. It uses Scotch bonnet chilies, which are very hot. If you'd like to lower the heat, you can use jalapeno peppers instead of Scotch bonnet. The longer you marinate, the more flavorful and spicy the chicken. This recipes serves a lot. Feel free to adjust amounts to suit the number you are serving. Time does not include marinating. From Food & Wine. *The jerk marinade can be made and refrigerated overnight.* A mango or pineapple salsa would be lovely atop this chicken. The Caribbean is only a grill away....

SERVES 10 (change servings and units)

Ingredients

8 scallions, chopped
4 large garlic cloves, chopped
3 scotch bonnet chilies, chopped
1 small onion, chopped
1/4 cup dark brown sugar
2 tablespoons thyme, chopped
2 tablespoons ground allspice
1 1/4 teaspoons freshly grated nutmeg
1 teaspoon cinnamon
1/2 cup white vinegar
1/4 cup soy sauce
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup vegetable oil
3 whole chickens, each cut into 8 pieces (4 pounds each)
kosher salt & freshly ground black pepper, to taste

Directions

1
In a food processor, combine all of the ingredients up through the oil; process to a paste.
2
Put the chicken in a bowl, pour the marinade over and coat the chicken.
3
Cover and refrigerate overnight.
4
Light a grill.
5
Remove chicken pieces from the marinade, leaving on a coating of spice paste.
6
Season the chicken pieces with salt and pepper.
7
Grill the chicken oever moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes.
8
Transfer to a platter and serve.

Questions about this recipe?

Featured Reviews for This Recipe

From: Mom2Rose

On Sep 23, 2009

FALL PAC 2009: I used jalapenos but other than that - no changes! EXCELLENT

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Lavender Lynn

On Jun 1, 2009

We love Jerk seasonings and this is a great one. We feel a little guilty for making it milder (one jalapeno instead of three Scotch Bonnets) but one of us can't take the heat and we love this blend otherwise. We used chicken breasts and pork loin cut in strips, and found we liked the pork even better than the chicken. A backyard gas grill treat enjoyed Saturday over arborio rice, and Sunday with Jamaican Jerk Potato Salad and Webo Yena (Deviled Eggs) at the patio table. Made for Zaar World Tour 5.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: NorthwestGal

On May 31, 2009

Oh, WOW-WEE. This was a truly fantastic dish. I enjoyed the wonderful blend of the various seasonings used in the marinade, and the chicken came out so moist and tender. It was a real treat. I will make this often during grilling season. Made for ZWT5.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: wicked cook 46

On May 31, 2009

This was very tasty and spicy. YUM I added about a tablespoon of Dominican rum to the marinade. I marinaded the chicken for 7 hours and cooked in the oven. I served it with a coconut lime rice, and Drunken Plantains#170738 Spicy Pineapple Fritters#160331 and my own recipe for a mango salsa. Made for ZWT 5 for team Zaar Chow Hounds

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 5 reviews