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Caribbean Jerk Chicken

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
170 min
SERVINGS
6 servings
Dinner Caribbean Jamaican
Caribbean Jerk Chicken
Ingredients
  • 6 skinless, boneless chicken breast halves - cut into chunks
  • 1 cup water
  • 4 limes, juiced
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground allspice
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 onions, chopped
  • 1 1/2 cups chopped green onions
  • 2 habanero peppers, chopped
  • 6 cloves garlic, chopped
Instructions
1
Place the chicken in a medium-sized bowl and submerge it under an adequate amount of water, accompanied by a squeeze of lime juice. Allow the chicken to rest temporarily.
2
Combine oil, allspice, thyme, black pepper, salt, brown sugar, ginger, and nutmeg in a blender and blend until the ingredients are thoroughly mixed. Add onions, green onions, habanero peppers, and garlic to the blender mixture; blend until almost a uniform consistency.
3
Transfer most of the blended marinade mixture into the bowl containing the chicken, reserving a small quantity for use as a basting sauce during cooking. Mix the chicken thoroughly to ensure it is evenly coated with the marinade mixture. Cover the bowl and refrigerate the chicken for at least 2 hours to allow it to absorb the flavors.
4
Preheat an outdoor grill to a medium heat setting and lightly oil the grill's surface.
5
Cook the chicken slowly on the preheated grill, turning it frequently and basting it regularly with the reserved marinade mixture, until the chicken is no longer pink in the center and the juices flow freely. To verify that the chicken is cooked, insert an instant-read thermometer into the center of the chicken and check if it reaches a minimum internal temperature of 165 degrees F (74 degrees C).