Chicken, Sugar Reef Style Jerk

Jerk chicken is the pride of Jamaica and it the most requested dish on the Sugar Reef menu. When prepared properly, it is a stunning, mouth watering dish that is hard to forget. This recipe is not as hot as you would find in Jamaica. For that authentic flavor, double the quantity of dry spices.

Chicken, Sugar Reef Style Jerk
Chicken, Sugar Reef Style Jerk

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    Tbsp ground allspice

  • 1

    Tbsp dried thyme

  • 1-1/2

    tsp cayenne pepper

  • 1-1/2

    tsp freshly ground black pepper

  • 1-1/2

    tsp sage

  • 3/4

    tsp ground nutmeg

  • 3/4

    tsp ground cinnamon

  • 2

    Tbsp salt

  • 2

    Tbsp garlic powder

  • 1

    Tbsp sugar

  • 1/4

    cup olive oil

  • 1/4

    cup soy sauce

  • 3/4

    cup white vinegar

  • 1/2

    cup orange juice

  • juice of one lime

  • 1

    scotch bonnet pepper, seeded and finely chopped (can substitute habanero)

  • 1

    cup chopped white onion

  • 3

    green onions, finely chopped

  • 4

    6- to 8-ounce chicken breasts, trimmed of fat, skin pulled off

Directions

In a large bowl, combine the dry ingredients. With a wire whip, stir in liquid ingredients and mix well. Stir in the vegetables and pour all over the chicken breasts. Cover and marinate at least one hour, but preferably overnight. Preheat outdoor grill. Remove the chicken from the marinade and grill about six minutes on each side. While grilling, brush with marinade. Heat the leftover marinade (to boiling) and serve on the side for dipping. Serves 4.

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