Jerk Chicken

Category : Poultry

Author : Terminator

Hits : 3663

Rating :


Date : 14/03/2001


1 cup diced onion
3 scallions, green and white parts, chopped
2 tbsp fresh thyme leaves, or 2 tsp dried
1 tbsp coarsely chopped gingerroot
2 or more Scotch bonnet or haba ero chile peppers
1 tbsp vegetable oil
1 tsp ground allspice
1/2 tsp freshly ground black pepper
1/2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/2 tsp salt
2 whole chicken breast, split and skinned


In a food processor or blender, combine the onion, scallion, thyme, ginger, chiles, oil, allspice, pepper, cinnamon, nutmeg and salt.

Process to a pulpy paste--there will be about a cup.

Spread the paste liberally over the chicken breasts.

Arrange the chicken on a plate.

Cover with plastic wrap and marinate in the refrigerate 2-3 hours, up to overnight.

Preheat the oven to 300F.

Place the chicken in a baking dish, cover and bake 30 minutes.

Meanwhile, light the grill, or if cooking indoors, heat a grill pan or ridged griddle.

When the chicken comes out of the oven, grill it until it is cooked through, turning the pieces once--this takes about 10 minutes, depending on the size of the chicken breasts.

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