Description
A flavorful jerk chicken dish with a perfect balance of sweetness and heat, ideal for barbecues or cozy dinners.
Ingredients
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 teaspoons ground allspice
- 1 teaspoon ground thyme
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 3 cloves garlic, minced
- 2 Scotch bonnet peppers, chopped
- 1 medium onion, chopped
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
- 1/4 cup fresh cilantro, chopped
- 1/2 cup orange juice
Instructions
- Prepare the chicken breasts as described above to remove excess moisture.
- Combine olive oil, brown sugar, ground allspice, thyme, cinnamon, nutmeg, and ginger in a medium-sized bowl.
- Add minced garlic, Scotch bonnet peppers, onion, soy sauce, white vinegar, lime juice, salt, and black pepper to the bowl.
- Mix everything together thoroughly until the sugar dissolves.
- Pour in chopped green onions, fresh cilantro, and orange juice, mixing again to distribute evenly.
- Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over, ensuring even coats.
- Seal the bag or cover the dish, and refrigerate for at least 120 minutes, preferably overnight.
- Preheat your grill or grill pan over medium-high heat.
- Remove chicken from marinade, allowing excess to drip off.
- Grill on each side for 6-8 minutes, or until the internal temperature reaches 165°F (75°C), basting occasionally with leftover marinade.
- Let the chicken rest for a few minutes before serving.
Notes
For optimal flavor, marinate the chicken overnight. Adjust the heat by removing seeds from peppers if desired.
