The Real Jamaican Jerk Chicken - Nearly Too Hot to Handle! |
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Prep Time: 2 Minutes Cook Time: 60 Minutes |
Ready In: 62 Minutes Servings: 6 |
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A classic Jamaican Jerk Chicken recipe, sent to me by a friend in Kingston, Jamaica! You can adjust the heat to your own requirements - and don't forget the Rum Punch! Try to use fresh limes wherever possible.....it makes such a difference to the taste. Edited to say: In response to a recent review, please note that this IS a GENUINE jerk recipe from a very good friend who lives in Jamaica - whom I have visited many times! However, this is NOT a commercial flavoured jerk seasoning mix. It is very spicy and may not suit those of you who dislike strong spices, such as allspice and nutmeg, which are quite strong! Feel free to adjust these seasonings if you wish - the taste may be more to your liking, if not 100% authentic! Thanks! :-) Ingredients:
6 boneless skinless chicken breast halves |
4 limes, juice of |
1 cup water |
2 teaspoons ground allspice |
1/2 teaspoon ground nutmeg |
1 teaspoon salt |
1 teaspoon brown sugar |
2 teaspoons dried thyme |
1 teaspoon ground ginger |
1 1/2 teaspoons ground black pepper |
2 tablespoons vegetable oil |
2 onions, chopped |
1 1/2 cups chopped green onions |
6 garlic cloves, chopped |
2 scotch bonnet peppers, chopped |
Directions:
1. Cut the chicken breasts into chunks.
2. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
3. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
4. Pour the blended marinade mixture into bowl with chicken. Cover and marinate in the refrigerator at least 2 hours.
5. Preheat an outdoor grill for medium heat and lightly oil grate.
6. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
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