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Jamaican Jerked Chicken

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Ingredients
  Minced green onions 125 Milliliter (1/2 Cup)
  Orange juice 50 Milliliter (1/4 Cup)
  Minced ginger root 15 Milliliter (1 Tablespoon)
  Minced hot peppers 15 Milliliter (1 Tablespoon)
  Lime juice/Lemon juice 15 Milliliter (1 Tablespoon)
  Light soy sauce 15 Milliliter (1 Tablespoon)
  Garlic 1 Clove (5 gm), minced
  Allspice 1 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Cloves 1 Pinch
  Chicken thighs 2 Pound (1 Kilograms)
Directions

In shallow glass dish, combine onions, orange juice, gingerroot, hot pepper, lime juice, soy sauce, garlic, allspice, cinnamon and cloves.
Add chicken; cover and marinate in refrigerator, turning occasionally, for at least 2 or up to 8 hours.
Remove chicken from marinade; brush any hot pepper off chicken back into marinade and reserve.
Place chicken on greased grill over medium hot coals or at medium setting; cook, turning occasionally, for 15 minutes.
Drizzle with marinade; cook, drizzling with remaining marinade, for 15 to 25 minutes longer or until juices run clear when chicken is pierced.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jamaican
Course: 
Side Dish
Ingredient: 
Chicken
Interest: 
Quick

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