Grilled Jamaican Jerk Chicken With Speecy Spicy Sau

Name: Grilled Jamaican Jerk Chicken With Speecy Spicy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For chicken; 6 tablespoons olive oil; 5 habaneros, chopped (wear gloves or be careful not to touch your eyes, very painful!) or 5 scotch bonnet peppers, with seeds, chopped (wear gloves or be careful not to touch your eyes, very painful!); 2 scallions, green and white parts, chopped; 1/4 cup dried thyme; 1 tablespoon dry mustard; 1/2 cup malt vinegar; 4 garlic cloves, peeled, chopped; 4 teaspoons ground allspice; 2 teaspoons ground nutmeg; 1 tablespoon kosher salt; 1 tablespoon fresh ground black pepper; 3 tablespoons dark rum; 2 tablespoons water; 12 skin-on boneless chicken breasts; For sauce; 1 cup ketchup; 3 tablespoons soy sauce

Servings: persons

For chicken
6 tablespoons olive oil
5 habaneros, chopped (wear gloves or be careful not to touch your eyes, very painful!) or 5 scotch bonnet peppers, with seeds, chopped (wear gloves or be careful not to touch your eyes, very painful!)
2 scallions, green and white parts, chopped
1/4 cup dried thyme
1 tablespoon dry mustard
1/2 cup malt vinegar
4 garlic cloves, peeled, chopped
4 teaspoons ground allspice
2 teaspoons ground nutmeg
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
3 tablespoons dark rum
2 tablespoons water
12 skin-on boneless chicken breasts
For sauce
1 cup ketchup
3 tablespoons soy sauce

1
Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
2
Transfer rum mixture to blender; add oil, chiles, scallions, thyme, dry mustard, vinegar, garlic, allspice, nutmeg, salt, and pepper, blend until smooth.
3
Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.
4
Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
5
Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. (On Foreman grill, just do 8-9 minutes.) Transfer breasts to platter with rice or other accompaniment. Serve with hot sauce on side.

972

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For chicken, 6 tablespoons olive oil, 5 habaneros, chopped (wear gloves or be careful not to touch your eyes, very painful!) or 5 scotch bonnet peppers, with seeds, chopped (wear gloves or be careful not to touch your eyes, very painful!), 2 scallions, green and white parts, chopped, and more.

Yes, Grilled Jamaican Jerk Chicken With Speecy Spicy Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Jamaican Jerk Chicken With Speecy Spicy Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions