Lisa's Jerk Chicken

Name: Lisa's Jerk Chicken
Prep time: 8 h 55 min
Cook time: 8 h 55 min
Total time: 8 h 55 min
Yield: 8
Cuisine: Central American, Caribbean
Ingredients: 1 kilograms bone-in chicken breast halves with skin; 2 Tbsps dried thyme; 8 cloves garlic, chopped; 2 Tbsps ground allspice; 1 teaspoon ground cinnamon, or more to taste; 1 teaspoon ground ginger, or more to taste; 1 teaspoon ground nutmeg, or more to taste; 2 teaspoons ground black pepper; 1 lime, juiced; 118 milliliters olive oil; 3 onions, chopped; 237 milliliters orange juice; 2 Tbsps salt; 6 Scotch bonnet chiles, chopped (wear gloves); 118 milliliters soy sauce; 2 Tbsps white sugar; 237 milliliters white vinegar

Need a gluten free and dairy free main course? Lisa's Jerk Chicken could be a super recipe to try. This recipe serves 8. One portion of this dish contains roughly 39g of protein, 18g of fat, and a total of 389 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of scotch bonnet chiles, ground ginger, ground nutmeg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. This recipe is typical of Central American cuisine. From preparation to the plate, this recipe takes about 8 hours and 55 minutes.

Instructions

Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.

Ingredients you will need

Scotch Bonnet Chili

Black Pepper

Orange Juice

Lime Juice

Olive Oil

Soy Sauce

Allspice

Cinnamon

Marinade

Vinegar

Garlic

Ginger

Nutmeg

Onion

Sugar

Thyme

Salt

Equipment you will use

Blender

Set 1/2 cup marinade aside in a small bowl and refrigerate.

Ingredients you will need

Marinade

Equipment you will use

Bowl

Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.

Ingredients you will need

Chicken Breast

Marinade

Whole Chicken

Sauce

Equipment you will use

Bowl

Preheat grill for medium-low heat and lightly oil the grate.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.

Ingredients you will need

Marinade

Meat

Bone

Equipment you will use

Kitchen Thermometer