Jamican Jerk Chicken Recipe #378488
From "Help! My apartment has a kitchen"
43 min | 35 min prep
SERVES 2
- 1/4 cup vinegar
- 3 tablespoons orange juice
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon dried sage
- 1 teaspoon sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 onion, medium
- 1 garlic clove
- 2 boneless skinless chicken breasts
- Combine first 13 ingredients in a large bowl. Stir well.
- Peel and finely chop the onion and garlic and add them to the bowl. Cut the chicken breast into strips 1/2 inch by 2 inches. Add the chicken to the bowl. Stir carefully to ensure all chicken is covered. Cover and refrigerate for at least 15 minutes or up to 2 hours.
- Preheat the broiler. Make sure the top rack is in the highest position, just under the broiling unit. Lift the chicken pieces from the marinade and place them on a rack in a roasting pan. The rack lets the juices drip into the pan, allowing the chicken to be grilled rather than half-boiled in the marinade. Put the pan under the broiler, and broil the chicken for 3 to 4 minutes per side, until it is completely white and is just beginning to turn brown.
- While the chicken is broiling, boil the leftover marinade in a small pot for 2 to 3 minutes. Serve the heated marinade as a dipping sauce or as a sauce for the rice.
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5 stars