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Jamaican Jerk Chicken

fast.cook's picture
Hot, spicy Jamaican Jerk Chicken will look more than welcoming from its plate. And beware if you cook this Jamaican Jerk Chicken well before your guests arrive-they might have an empty dish waiting for them.
  Dried habanero chile 1 , reconstituted, seeded and coarsely chopped
  Prepared yellow mustard 30 Milliliter (2 Tablespoons)
  Rosemary 30 Milliliter (2 Tablespoons)
  Basil 30 Milliliter (2 Tablespoons)
  Thyme 30 Milliliter (2 Tablespoons)
  Chopped green onion 80 Milliliter (1/3 Cup)
  Garlic 1 Clove (5 gm), quartered
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Lime juice 30 Milliliter (2 Tablespoons)
  Chicken breasts/Thighs with legs attached, skinless 4 (Bone In)

In a small food processor or blender, mix chopped chile and all ingredients except chicken; blend well.
Arrange chicken in a nonmetal dish.
Brush 3/4 of the mixture over the chicken; cover.
Refrigerate chicken and leftover chile mixture for 2-6 hours.
Arrange chicken pieces on broiler pan or grill.
Grill or broil chicken, 4 inches from heat, for 25-30 minutes, or until juices run clear, turning once and brushing with remaining chile mixture.

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Jamaican Jerk Chicken Recipe