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JAMAICAN JERK CHICKEN
  • 2 Scotch bonnet chiles, stems and seeds removed, minced
  • 6 green onions, sliced
  • 1 medium onion, diced
  • 3/4 cup soy sauce
  • 1/2 cup red wine vinegar
  • 1/4 cup vegetable oil
  • 1/4 cup brown sugar
  • 2 tablespoons fresh thyme
  • 1 teaspoon crushed whole cloves
  • 1 teaspoon coarsely ground black peppercorns
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 pounds skinless chicken breasts, cut into strips
    1. Combine all the ingredients, except the chicken, in a blender or food processor and process for 10 to 15 seconds at high speed to form a marinade. Pour the marinade into a nonreactive bowl, add the chicken and marinate in the refrigerator for 4 to 6 hours. Remove the chicken and drain off any excess marinate. Place on an oiled grill and cook for 4 to 5 minutes on each side, or until the chicken is done.

     
     

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