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Jamacian Jerk Chicken

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4.3 of 5 (8)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 234.2

Total Fat: 8.4 g
Cholesterol: 68.6 mg
Sodium: 1,422.3 mg
Total Carbs: 11.1 g
Dietary Fiber: 1.7 g
Protein: 28.9 g

View full nutritional breakdown of Jamacian Jerk Chicken calories by ingredient

Introduction

Marinade has quite a few ingredients and needs to set overnight, but is well worth the effort. Excellent with a side of rice and black beans. Marinade has quite a few ingredients and needs to set overnight, but is well worth the effort. Excellent with a side of rice and black beans.

Minutes to Prepare: 30

Minutes to Cook: 30

Number of Servings: 8

Ingredients

1 tbsp. ground allspice

1 tbsp. dried leaf thyme

1 1/2 tsp. cayenne pepper

1 1/2 tsp. black pepper

1 1/2 tsp. ground sage

3/4 tsp. ground nutmeg

3/4 tsp. ground cinnamon

2 tbsp. salt

2 tbsp. garlic powder

1 tbsp. sugar

1/4 c. olive oil

1/4 c. soy sauce

3/4 c. white vinegar

1/2 c. orange juice

1/4 c. fresh lime juice

1 jalapeno pepper

1 c. finely chopped white onion

3 green onions, finely chopped

4 (6-8 oz.) whole chicken breasts, skinned and boned

Directions

In medium sized bowl, combine the first 10 ingredients including the sugar. Mixing with wire whisk, slowly add olive oil, soy sauce, vinegar, orange and lime juices. Add chopped pepper and chopped onions to marinade; mix well.

Spread 2 cups marinade in glass baking dish. Add chicken to coat in marinade. Cover and marinade at least 1 hour (overnight is best). Reserve 3/4 cup of marinade as a dipping sauce. On grill, cook chicken over medium to high heat 6 minutes each side. Baste with excess drained marinade.

Heat reserved marinade that has not touched chicken. Serve as a dipping sauce.

Makes 8 half breast servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JSHANE.