Jamaican Jerk Chicken


(0 votes) 0 0

This is a dish promised to be finished at your dinner table and no one will believe you actually made this yourself.

Shared by


  • 6 skinless, boneless chicken breast halves - cut into chunks
  • 4 limes, juiced
  • 1 C. water
  • 2 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 1 tsp. salt
  • 1 tsp. brown sugar
  • 2 tsp. dried thyme
  • 1 tsp. ground ginger
  • 1 1/2 tsp. ground black pepper
  • 2 Tbs. vegetable oil
  • 2 onions, chopped
  • 1 1/2 C. chopped green onions
  • 6 cloves garlic, chopped
  • 2 habanero peppers, chopped

Our Readers Also Loved


Place chicken in a medium bowl. Cover with lime juice and water. Set aside. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth. Pour the blended marinade mixture into bowl with chicken. Cover and marinate in the refrigerator at least 2 hours. Preheat an outdoor grill for medium heat and lightly oil grate. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Around The Web