Jamaican Jerk Chicken

Recipe courtesy Angela Shelf Medearis

Show: Episode:

Picture of Jamaican Jerk Chicken Recipe Photo: Jamaican Jerk Chicken Recipe
Rated 3 stars out of 5
  • Rate This Recipe
  • Read 7 Reviews
Total Time:
1 hr 7 min
Prep
20 min
Inactive
12 min
Cook
35 min
Yield:
6 to 8 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1/3 cup olive oil
  • 1/3 cup distilled white vinegar
  • 1/2 cup orange juice
  • 1/2 cup lime juice
  • 1/2 cup molasses
  • 1/4 cup soy sauce
  • 1 bunch cilantro, leaves chopped
  • 4 green onions, chopped
  • 2 cloves garlic, chopped
  • 1 Scotch bonnet chili, serrano, or Thai bird chiles, seeded and minced
  • 3 bay leaves
  • 3 peppercorns
  • 1-inch piece cinnamon, crushed
  • 2 tablespoons ground sage
  • 1 tablespoon ground thyme
  • 1 tablespoon ground allspice
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 5 pounds chicken pieces

Directions

Combine the oil and vinegar in a medium glass bowl. Stir in the orange and lime juice, molasses, soy sauce, cilantro, green onions, garlic, chili, bay leaves, peppercorns, cinnamon stick, sage, thyme, allspice, pepper, and nutmeg.

Place the chicken pieces in a large baking pan and pour the spice mixture over them, coating each piece well. Cover with plastic wrap and place the chicken in the refrigerator to marinate 12 hours or overnight, turning once.

Allow the chicken pieces to come to room temperature before grilling. Heat the grill until the coals are somewhat white with ash; the flame should be low. Place the chicken on the grill and cover with the lid. Grill for 30 to 35 minutes, turning pieces to cook evenly. Baste pieces with remaining marinade.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 7 reviews

  • on May 25, 2008

    Flag

    Very weak flavor! Made it just as directed and let it marinate overnight the flavors just weren't there like the Jerk Chicken that I had in Jamacia. It tasted good but this would have to marinate for a week or so to become flavorfull.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 17, 2008

    Flag

    I am sorry but i am a Jamaican and thats not the ingredients to our jerk chicken or how we prepare it. Thats not even how it suppose to look.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 05, 2008

    Flag

    did not care for flavor

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Butterflied Jerk Chicken

Butterflied Jerk Chicken

By: Sandra Lee
Rated 4 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.