Lisa's Jerk Chicken Recipe

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Lisa's Jerk Chicken
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 623.27 Kcal (2610 kJ)
Calories from fat 358.49 Kcal
% Daily Value*
Total Fat 39.83g 61%
Cholesterol 149.66mg 50%
Sodium 3690.81mg 154%
Potassium 678.39mg 14%
Total Carbs 27.73g 9%
Sugars 6.75g 27%
Dietary Fiber 3.98g 16%
Protein 40.62g 81%
Vitamin C 22.7mg 38%
Iron 3.2mg 18%
Calcium 102.5mg 10%
Amount Per 100 g
Calories 191.47 Kcal (802 kJ)
Calories from fat 110.13 Kcal
% Daily Value*
Total Fat 12.24g 61%
Cholesterol 45.98mg 50%
Sodium 1133.85mg 154%
Potassium 208.41mg 14%
Total Carbs 8.52g 9%
Sugars 2.08g 27%
Dietary Fiber 1.22g 16%
Protein 12.48g 81%
Vitamin C 7mg 38%
Iron 1mg 18%
Calcium 31.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15
  • 17

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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