You are here

Caribbean Jerk Chicken

admin's picture
  Scallions 8 , chopped
  Garlic cloves 4 Large, chopped
  Scotch bonnet chiles 3 , chopped
  Onion 1 Small, chopped
  Dark brown sugar 1⁄4 Cup (4 tbs)
  Chopped thyme 2 Tablespoon
  Ground allspice 2 Tablespoon
  Freshly grated nutmeg 1 1⁄4 Teaspoon
  Cinnamon 1 Teaspoon
  White vinegar 1⁄2 Cup (8 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Fresh lime juice 1⁄4 Cup (4 tbs)
  Fresh orange juice 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Chickens 12 Pound, each cut into 8 pieces (3 Whole, 4 Pound Each)
  Freshly ground pepper To Taste
  Green tomato salsa 1⁄2 Cup (8 tbs) (For Serving)
  Salt To Taste

1. In a food processor, combine all of the ingredients up through the oil: process to a paste. Put the chicken in a bowl, pour the marinade over and coat the chicken. Cover and refrigerate overnight.
2. Light a grill. Remove the chicken pieces from the marinade, leaving on a coating of spice paste. Season the chicken pieces with salt and pepper. Grill the chicken over moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes. Transfer to a platter and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
30 Minutes

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 364 Calories from Fat 227

% Daily Value*

Total Fat 25 g38.7%

Saturated Fat 7 g34.9%

Trans Fat 0 g

Cholesterol 116.6 mg38.9%

Sodium 228.6 mg9.5%

Total Carbohydrates 4 g1.3%

Dietary Fiber 0.65 g2.6%

Sugars 1.9 g

Protein 29 g58.7%

Vitamin A 6.5% Vitamin C 12.1%

Calcium 3.3% Iron 9.8%

*Based on a 2000 Calorie diet

Caribbean Jerk Chicken Recipe