Since they aren’t deep-fried, sweet and fluffy air fryer beignets have a healthier appeal.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup orange juice
- 1 cup white vinegar
- ½ cup olive oil
- ½ cup soy sauce
- 1 lime, juiced
- 3 onions, chopped
- 6 Scotch bonnet chiles, chopped (wear gloves)
- 8 cloves garlic, chopped
- 2 tablespoons white sugar
- 2 tablespoons dried thyme
- 2 tablespoons ground allspice
- 2 tablespoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon ground cinnamon, or more to taste
- 1 teaspoon ground nutmeg, or more to taste
- 1 teaspoon ground ginger, or more to taste
- 3 pounds bone-in chicken breast halves with skin
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.
- Set 1/2 cup marinade aside in a small bowl and refrigerate. 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.
- Preheat grill for medium-low heat and lightly oil the grate.
- 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.
- Don’t be fooled by all the ingredients, it’s very quick and easy to prepare and well worth it. I marinate the chicken for 2 days to get more flavor and have substituted pork instead of chicken. I serve it with black beans and rice and a cold beer. Hope you enjoy.
- You could also bake in oven 30 minutes one side and 30 minutes the other side at 400 degrees F (205 degrees C).
Nutrition Facts
| Calories | 433 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 3 g |
| Protein | 37 g |
| Saturated Fat | 5 g |
| Sodium | 2734 mg |
| Sugars | 10 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
A perfect recipe. This Jerk Chicken recipe comes out perfect every time.
Yummy.
This makes ALOT of marinade so don’t use a food processor as it will splash out. My family Loved It! I saved more for reserve than stated in recipe. Used it in ground Turkey burgers and they were also awesome!
The only change I made was that I used fresh squeezed orange juice because I had oranges on hand . It was the best Jerk Chicken I have ever had. I remember it just like I was eating it on the beach in Jamaica many years ago!! My fiance loved it, he had it for the first time. So much complex flavor. It went well with Caribbean rice and beans I made plus mango avocado salsa. We will definitely make it again!!!
The only change I made was that I used fresh squeezed orange juice because I had oranges on hand . It was the best Jerk Chicken I have ever had. I remember it just like I was eating it on the beach in Jamaica many years ago!! My fiance loved it, he had it for the first time. So much complex flavor. It went well with Caribbean rice and beans I made plus mango avocado salsa. We will definitely make it again!!!
Served with red beans and rice with a side salad.
This recipe is amazing – didn’t change a thing. The right amount of flavour and heat. So flavourful. Make sure to use bone-in and skin-on thighs as it really adds to the flavour. This makes a TON of marinade and is super simple – just add all ingredients to a food processor and you are done. This is now one of my favourite chicken recipes for sure. My friends still rave and ask for it. Having it again tonight! Yum!
“Best chicken EVER,” – my 5-yr old. I omitted the hot peppers but left everything else as it.
Don’t know how someone could find this bland! It had a lot of flavour! I love spicy but only used 4 peppers instead of 8. Absolutely delicious!!!
I didn’t make any changes. Very good. Will definitely make again
I used the marinade on turkey and smoked it at 225° for 6 hours. once everyone had a taste, It was gone in less than an hour!
love this recipe!! defiantly making this again!
I don’t normally take the time to leave reviews on recipes I’ve made but I had to leave one on this. This jerk chicken caught my fiance and I completely off guard. I actually marinated it for 24 hours in the refrigerator and it turned out simply amazing. I will never try a different recipe for jerk chicken. This will be my “go to” every time now. I even forgot to add in the onion and it still turned out ridiculously good. I also used 6 jalapenos I stead of scotch bonnets, because the grocery store didn’t have them and they didn’t have habaneros either. I will use 10 jalapenos next time because I didn’t taste any heat whatsoever. Thanks for sharing this outstanding jerk chicken recipe!
We had always wanted to try Jerk Chicken and I’m glad this was the recipe we picked, because it was absolutely delicious. I brined bone-in chicken quarters and breasts for a day, and then marinated them in the exact recipe for another day. The chicken was grilled at about 300 degrees on a kamado grill with some pecan wood added to the coals until the breasts reached an internal temperature of 165. The whole family thought it was amazing and we’ll be making this at least a few times a month. Many thanks to Lisa for an outstanding recipe!
Was awesome. I switched hot pepper flakes vs the peppers as I didn’t v want it too hot. Really nice flavor. Recommend making a couple days in advance as the flavours blend and settle beautifully. I used boneless chicken. Will use chicken on a bone next time for better texture
Thanks! Great recipe and, like you said, easier than the list of ingredients mike make you think. Only change for me worth mentioning was not measuring. I didn’t have a full cup of vinegar left (or need it tonight for the 3 of us). Well, everything was added in eyeball proportion ( 2 oranges, some oil, etc.) straight in to the blender. Oh, also, I used boneless chicken breast (one per person) and pounded them to about 1/2 inch thickness. I like to do that for grilling unless the presentation is negatively affected. For this recipe, the presentation was appropriate and it helped speed the marinade (which I did for only 4 hours) and the grilling. My wife and daughter loved it!
I made this for some friends and they thoroughly enjoyed it! I didn’t have access to a grill so I baked it in the oven for an hour and then broiled it for ten minuets. Also, I used drum sticks and thighs instead of breasts and I substituted the scotch bonnet peppers for habanero peppers. Great flavor and the perfect amount of spice! I saved some of the leftover marinated chicken for when I can actually grill it. I highly recommend this for anyone who needs to get their jerk chicken fix. ??
good, I prefer more spicy but nice recipe in any case
Made it just like the recipe. Fantastic!
I always follow the recipe exactly if I’m going to rate it, and this one rated excellent. Only issue is the amount it makes. Cut the recipe in half or double the amount of chicken. Nice one, Lisa!
very close to what i had in Jamaica. not quite as spicy but close. very easy to make.