This sweet and spicy recipe is a family favorite! The flavor is a pleasant departure from the typical chicken dish. The flavor improves with marinating time. With saffron rice, serve.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅓ cup olive oil
- 3 tablespoons distilled white vinegar
- 1 ½ tablespoons lime juice
- 1 tablespoon white sugar
- 1 teaspoon dried thyme leaves
- ¾ teaspoon ground allspice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ⅓ teaspoon ground cayenne pepper
- 1 scotch bonnet chile pepper, minced
- ¼ cup minced green onions with tops
- 2 cloves garlic, minced
- 4 skinless, boneless chicken breast halves
Instructions
- In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.
- Preheat the grill for high heat.
- Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 3 g |
| Sodium | 352 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
A very tasty recipe! I cut up the chicken into bite sized pieces and used this sauce recipe and every bite was so flavorful. I highly recommend it!
Yum….. The best recipie Ive tried frm allrecipies, hence my first ever review. Marinate over nght if you have the time … Makes all the difference!
this was super delicious.. i used more like 3 T’s of lime juice and 1.5 T of vinegar.. left out the sugar.. used 1/4 tsp ground thyme (but i felt like i could have gone a little less than that).. i had to sub a jalapeno for the scotch bonnet.. i ended up boiling the marinade and mixed some rice into it.. ty so much for the recipe
This is awesome! I cooked it in the oven (bad weather) for about 40 min and it came out great. I think the chicken should be pounded just a little and would make it more tender and juicy. I also kicked it up with a little red pepper and it worked nice with the sweetness of the marinade. Served scallop potatoes and steamed cauliflower with melted cheese!
I’ve made this recipe several times over the last few years. It consistently gets praises from guests. Many people have asked for the recipe – thank you for sharing it, “BETHMCAFEE”!
: I’ve wanted to make this for a long time, but never had any luck finding scotch bonnet peppers. This year, I decided to raise them in my garden. I had my doubts about this after mixing up the marinade, but once I smelled the aroma coming from the grill, I knew it was going to be fabulous. The chicken was juicy, not too spicy, and subtly sweet.
I love jerk chicken and have tried quite a few in my travels around the US. This jerk marinade didn’t remind me of any of those jerk chicken I’ve eaten, but that was initially. After a day, the flavours intensified and the lime really came through. It was really nice. Still doesn’t remind of the wonderful jerk chicken and ribs we had in Caribbean restaurants.
This chicken was AMAZING! Definitely a keeper.
A+++++ PHENOMENAL!!!!!!!!!!!!!!!!!!!!!
3 TBS olive oil
This is an easy recipe to make and it was tasty. But it will not be added to my regular rotation. Only when I am looking for something different.
Delicious, especially as a marinade for tofu (I don’t eat meat). Why is is “faux” jerk though? Tastes exactly like the ones I had in Jamaica (except maybe missing ginger).
Faux Jerk Chicken Haiku: “Love this marinade! Chicken bathed in it one day. Spicy jerk, yah mon!” This was great chicken; however, “Jay’s Jerk Chicken” from AR is far superior in quality, but this recipe made up for that with its ease of preparation. Followed the recipe exactly, subbing jalapenos for the scotch bonnet and going a teensy bit heavier on the allspice. Leaving my chicken tenderloins marinating in it for a little over 24 hrs. resulted in a moist, flavorful hunk o’ jerky poultry goodness.
This is great. Used the marinade on chicken thighs, then cooked under the broiler. Will definitely make again.
this recipe is delicious it also taste very good served over a baked sweet potatoe mixed with honey, cilantro and a papaya cut into a relish like the way they serve it at claim jumper’s i love it
This is absolutely awesome! The first time I made it for my daughter’s birthday party, we used the oven. It has an intense flavor and there were NO leftovers. My friend made it on the grill. It still had a good flavor but not as intense.
super easy, marinated it for a day and baked at 350 for about 1hr. I used 1 bone-in breast and 4 legs. Loved it!
I love this recipe! It is one of my absolute favorites and I make it whenever I get a chance. Always juicy, tender and delicious. I mix up all the ingredients and let the chicken marinate for about 24 hours. I substitute chili powder for the bonnet chili peppers because I can’t get those at any of my local grocery stores; other than that, I make everything as directed. As sides, I serve long grain wild rice and fried plantains (Alton Brown’s “Good Eats” recipe). I love love LOVE this meal!
This was so good! It the cinnamon and spice reminded me of an Afghani recipe that I absolutely love! I made a rice pilaf and they were perfect together! I will definitely make this one again!
Made this delicious marinade and let stand overnight. The next afternoon we ate the chicken on ciabatta bread as a Jerk Sandwich. I even cooked it indoors on an electric grill due to rain…. Fantastic!
Wonderful, juicy, delicious, fabulous, sweet/spicy perfection! Now that I’m out of adjectives LOL….. I use jalapenos instead of scotch bonnet/habanero. I dice one, then remove seeds from a 2nd & put it in the marinade whole. Freezes well, I make up a big batch of marinade & divide breasts in Ziploc freezer bags to marinate in the freezer for easy weeknight meals. Just thaw in a sink of cold water when you get home from work (usually thaws in about an hour – just enough time to get the charcoal going & have an adult beverage) Fabulous on pork tenderloin as well…we serve w/saffron rice & black beans. Thank you