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Spicy Jerk Chicken

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PREP TIME
25 min
COOKING TIME
30 min
TOTAL TIME
535 min
SERVINGS
8 servings
Dinner Jamaican
Spicy Jerk Chicken
Ingredients
  • 1 cup orange juice
  • 1 cup white vinegar
  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • 1 lime, juiced
  • 3 onions, chopped
  • 6 Scotch bonnet chiles, chopped (wear gloves)
  • 8 cloves garlic, chopped
  • 2 tablespoons white sugar
  • 2 tablespoons dried thyme
  • 2 tablespoons ground allspice
  • 2 tablespoons salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon ground cinnamon, or more to taste
  • 1 teaspoon ground nutmeg, or more to taste
  • 1 teaspoon ground ginger, or more to taste
  • 3 pounds bone-in chicken breast halves with skin
Instructions
1
Combine orange juice, vinegar, olive oil, soy sauce, and lime juice in a blender; add chopped onions, Scotch bonnet peppers, minced garlic, sugar, dried thyme, ground allspice, salt, black pepper, ground cinnamon, and grated ginger. Blend the mixture several times to ensure everything is well incorporated, then continue blending until you achieve a smooth and consistent jerk marinade.
2
Set aside 1/2 cup of the marinade in a small container and refrigerate it for later use. Place chicken breasts into a large, non-reactive bowl and pour the remaining marinade over the chicken; stir to coat the chicken evenly. Cover the bowl with plastic wrap and refrigerate the chicken in the marinade for at least 8 hours or overnight.
3
Preheat your grill to medium-low heat and lightly brush the grill grate with oil. Remove the chicken from the marinade, discarding the used marinade in the process. Place the chicken on the preheated grill and cook until the meat is no longer pink inside, the skin is nicely browned, and an instant-read thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). This should take about 30 minutes. Every so often, baste the chicken with the reserved 1/2 cup of marinade and turn it occasionally to ensure even cooking.