Monday, March 01, 2021

Caribbean Jerk Chicken

A plate of jerk chicken served over red bean & with julienne vegetables.

A favourite of the islands and embraced by people everywhere who love great tasting meats.


1 tbsp. ground allspice
1 tbsp. dried leaf thyme
1 1/2 tsp. ground sage
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
2 Tbsp. salt
2 Tbsp. garlic powder
1 1/2 tsp. cayenne pepper
1 1/2 tsp. black pepper
1 Tbsp. sugar
1/4 c. olive oil
1/2 c. orange juice
1/4 c. fresh lime juice
1/4 c. soy sauce
3/4 c. white vinegar
1 c. finely chopped white onion
3 green onions, finely chopped
1 Scotch Bonnet pepper
4 whole chicken breasts, skinned and boned

Jerk Marinade:
In a bowl, combine the first 10 ingredients mix well
Slowly add olive oil, soy sauce, vinegar, orange and lime juices.
Add chopped pepper and chopped onions to marinade; mix well
Reserve 3/4 cup of marinade as a dipping sauce.

Spread remaining marinade in glass baking dish.
Score and coat chicken breast with marinade.
Cover and let chicken marinate at least 1 hour (overnight preferably).


Heat grill place chicken pieces on grill,
In a bowl strain excess marinade from chicken
Baste chicken with excess strained marinade
Cook chicken over medium - high heat 7-10 minutes each side.
Check for doneness

Heat reserved marinade and serve as a dipping sauce.
Serve jerk chicken with peas and rice, a side of vegetables or salad

P.S Tip:
Use rubber or plastic gloves to prepare hot pepper. Avoid touching face or eyes.--- Alternative suggestion, you can buy prepared jerk seasoning and follow the procedure for marinating and grilling

A most delectable and pleasurable culinary experience.