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Nutrition Facts
Serving Size 1 (371g) Recipe makes 4 servings
Calories 475
Calories from Fat 249		(52%)
Amount Per Serving		%DV
	Total Fat 27.7g	42%
	Saturated Fat 6.0g	30%
	Monounsaturated Fat 15.5g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.2g
Cholesterol 92mg		30%
Sodium 4595mg		191%
Potassium 711mg		20%
Total Carbohydrate 22.2g		7%
	Dietary Fiber 4.0g	15%
	Sugars 10.4g
Protein 34.4g		68%
detailed view... how is this calculated?

Nevis Island Jerk Chicken

Recipe #373245 | 1½ hours | 1 hour prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: SueVM
May 20, 2009

Found at www.caribbeanchoice.com for the ZWT5

SERVES 4 (change servings and units)

Ingredients

1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons ground sage
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
1 lime, juice of
1 bell pepper, seeded and finely chopped
1 cup onion, chopped
3 green onions, finely chopped
4 chicken breasts (6 to 8 oz each and trimmed of fat)

Directions

1
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
2
With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
3
Add the pepper, onion, and green onions and mix well.
4
Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
5
Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 to 10 minutes on each side or until fully cooked.
6
While grilling, baste with the marinade.

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Featured Reviews for This Recipe

From: Mami Janine

On Jun 12, 2009

I was afraid my kids wouldn't like the spiciness of this chicken, but they cleaned their plates! I used fresh garlic because I didn't have powder. Also, I added the cayenne only to the adult's half of the chicken. To cook the chicken, I first browned it in a cast iron skillet, then I put the skillet in the oven to finish cooking and poured about half the marinade on top. The marinade was a little salty, so I wont add as much salt next time. I liked this cooking method because the onions and bell pepper served as a garnish. Served it with Garlic Herbed Mashed Potatoes (Bahama Breeze's Recipe) and steamed broccoli. Thank you Sue! Made for ZWT5 & Dining Daredevils.

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From: Boo Chef in West Texas

On May 28, 2009

Very good. The flavors were there, but not overpowering. A keeper.Made for Rail Riding Rowdies ZWT 5

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From: Crafty Lady 13

On May 26, 2009

Mmmmmmmmm...this chicken Jamaica me very happy I loved the flavors in the marinade; it had just the right amount of kick to it. I will be keeping this recipe close by for cookouts this summer. I served this chicken with Jamaican Rice and Peas and Bolo Di Mahishi -- Corn Pudding (Curacao -- Caribbean). Thanks for this yummy recipe, SueVM. Made for ZWT5.

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From: Jamilah's Kitchen

On May 31, 2009

I skipped the sugar and doubled the orange juice and soy sauce. Then baked until the sugars caramelized. I used boneless chicken thighs and added sliced green and yellow peppers to cook with the chicken. Very delicious Sauce and chicken. This is a nice mild jerk recipe. Made for ZWT 5.

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