Jerk Chicken Recipe

Prep Time10

Cook Time10

Refrigerate Marinade12

Course: Main Course

Cuisine: Jamaican

Keyword: chicken

Servings:

Calories: 206kcal

Author: Cindy Hopper

1 medium onion coarsely chopped
3 medium scallions chopped
2 jalapeno peppers chopped (seeds removed)
2 garlic cloves chopped
1 tablespoon five-spice powder
1 tablespoon allspice berries coarsely ground
1 tablespoon coarsely ground pepper
1 teaspoon dried thyme crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 cup coconut aminos or soy sauce
1 tablespoon vegetable oil
–
5-6 boneless chicken breasts or 2 - 3 1/2- to 4-pound chickens cut up. (I did boneless breasts but what ever is easiest for you) All my chicken breasts fit in a gallon zip lock bag.

In a food processor (I used a magic bullet, see note) , combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream.
Pour the marinade into a large zip lock bag or shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight.
Bring the chicken to room temperature before proceeding.
Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until browned and cooked through.
Transfer the chicken to a platter and serve.

If using a Magic Bullet - place all ingredients in at once so there is enough liquid to process.