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Jerk chicken breast

Servings:
Makes 8 servings
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Ingredients

For marinade:
  • 10 jamaican pimento berries
  • 1 scotch bonnet
  • 2 scallions
  • 1/2 onion, medium, peeled
  • 4 peeled garlic cloves
  • 1 bay leaf
  • 1 teaspoon fresh ginger, peeled
  • 4 sprig fresh thyme
  • 1/4 cup vegetable oil
  • 1/4 cup soy sauce
For chicken:
  • 10 jamaican pimento berries
  • 1 scotch bonnet
  • 2 scallions
  • 1/2 onion, medium, peeled
  • 4 peeled garlic cloves
  • 1 bay leaf
  • 1 teaspoon fresh ginger, peeled
  • 4 sprig fresh thyme
  • 1/4 cup vegetable oil
  • 1/4 cup soy sauce
  • 8 medium chicken breast, skin on

Preparation

Baking Directions:

For marinade:Combine all of the ingredients, and blend everything using a bar blender on medium speed for 30 to 45 seconds.

The consistency should be that of a thick liquid.

It can be stored in an air-tight container for up to one month in the fridge.

For chicken:Brush the marinade onto the chicken breasts, making sure it covers all of the meat.

Refrigerate the marinated chicken breasts for at least 24 hours so the flavor penetrates the meat fully.

Turn your grill on medium heat, and remove the excess marinade from the breasts in order to prevent a flare-up.

Set the chicken on the grill, skin first.

Cook it for 6 to 8 minutes on that side, then turn it on the other side for 6 to 8 minutes as well.

Using a food thermometer, make sure the chicken breast has reached an internal temperature of 165 degrees.

Set them on a serving vessel and bring your dish to the table.

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