Ingredients
-
6
-
4
-
1
-
2
-
1/2
-
1
-
1
-
2
-
1
-
1 1/2
-
2
-
2
-
1 1/2
-
6
-
2
Directions
The Real Jamaican Jerk Chicken – Nearly Too Hot to Handle!,A classic Jamaican Jerk Chicken recipe, sent to me by a friend in Kingston, Jamaica! You can adjust the “heat” to your own requirements – and don’t forget the Rum Punch! Try to use fresh limes wherever possible…..it makes such a difference to the taste. Edited to say: In response to a recent review, please note that this IS a GENUINE jerk recipe from a very good friend who lives in Jamaica – whom I have visited many times! However, this is NOT a “commercial” flavoured jerk seasoning mix. It is very spicy and may not suit those of you who dislike strong spices, such as allspice and nutmeg, which are quite strong! Feel free to adjust these seasonings if you wish – the taste may be more to your liking, if not 100% authentic! Thanks! :-),I am sorry but this was awful. I followed the recipe exactly; even marianated overnight. The marinade smelled heavenly but after grilling (using boneless/skinless chicken thighs) the flavor was not good. I have had Jerk Chicken from Jamaica and this is no where near it. The only way I salvaged all my good chicken was to smother it in tons of bbq sauce.
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Steps
|
1
Done
|
Cut the Chicken Breasts Into Chunks. |
|
2
Done
|
Place Chicken in a Medium Bowl. Cover With Lime Juice and Water. Set Aside. |
|
3
Done
|
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. |
|
4
Done
|
Pour the Blended Marinade Mixture Into Bowl With Chicken. Cover and Marinate in the Refrigerator at Least 2 Hours. |
|
5
Done
|
Preheat an Outdoor Grill For Medium Heat and Lightly Oil Grate. |
|
6
Done
|
Cook Chicken Slowly on the Preheated Grill. Turn Frequently, Basting Often With Remaining Marinade Mixture. Cook to Desired Doneness. |
