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Jamaican Jerk Chicken


One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
6 sliced scotch bonnet peppers (habaneros/serranos/jalapenos may be used if scotch bonnet peppers are unavailable)
2 Tbsp. thyme
2 Tbsp. ground allspice
8 Cloves garlic, finely chopped
3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ginger powder
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar

In a food processor or blender, blend all ingredients but chicken. You'll use some for marinading the chicken, but reserve some for basting and dipping. Place chicken and some of the sauce into freezer bag and marinate in the fridge a few hours to overnight. (Alternatively you can put chicken and marinade in a slow cooker and heat on high for 3-4 hours. Then a quick broil to crisp skin.)

Pour some of the reserved marinade into a sauce pan and heat on medium for 10 minutes. Reserve the rest for basting. Light a grill. Add wood chips/bay leaf for some smoke. Grill the chicken over a medium heat fire. Cook skin side up over indirect heat for 30 minutes(not directly over flame) with the lid closed. Then flip, skin-side down over direct heat for 10 minutes. Flip and cook skin side up for another 10-15 minutes. (Until juices run clear and/or internal temp is above 165) . This should be a fairly slow process. Brush with marinade after each flip. Transfer the chicken to a platter and serve.

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Submitted by: Pete on June 25, 2022, 4:40 pm

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