Lisa'S Jerk Chicken Recipe

Name: Lisa'S Jerk Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup orange juice; 1 cup white vinegar; 1/2 cup olive oil; 1/2 cup soy sauce; 1 lime, juiced; 3 onions, chopped; 6 Scotch bonnet chiles, chopped (wear gloves); 8 cloves garlic, chopped; 2 tablespoons white sugar; 2 tablespoons dried thyme; 2 tablespoons ground allspice; 2 tablespoons salt; 2 teaspoons ground black pepper; 1 teaspoon ground cinnamon, or more to taste; 1 teaspoon ground nutmeg, or more to taste; 1 teaspoon ground ginger, or more to taste; 3 pounds bone-in chicken breast halves with skin

Servings: persons

1 cup orange juice
1 cup white vinegar
1/2 cup olive oil
1/2 cup soy sauce
1 lime, juiced
3 onions, chopped
6 Scotch bonnet chiles, chopped (wear gloves)
8 cloves garlic, chopped
2 tablespoons white sugar
2 tablespoons dried thyme
2 tablespoons ground allspice
2 tablespoons salt
2 teaspoons ground black pepper
1 teaspoon ground cinnamon, or more to taste
1 teaspoon ground nutmeg, or more to taste
1 teaspoon ground ginger, or more to taste
3 pounds bone-in chicken breast halves with skin

1
Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
2
Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
3
Preheat grill for medium-low heat and lightly oil the grate.
4
Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.

969

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 cup orange juice, 1 cup white vinegar, 1/2 cup olive oil, 1/2 cup soy sauce, and more.

Yes, Lisa'S Jerk Chicken 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.

Lisa'S Jerk Chicken

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