| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup fresh orange juice
- 1/4 cup extra-virgin olive oil
- 1/4 cup soy sauce
- 1/4 cup fresh thyme sprigs
- 1 tablespoon ground allspice
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- 3 cloves garlic
- 3 green onions, chopped
- One 2-inch piece fresh ginger, peeled
- 1 lime, juiced
- 1 red onion, chopped
- 1 Scotch bonnet pepper
- Salt and freshly ground black pepper
- 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
- Mango Salsa, recipe follows
- 3 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 1 tablespoon minced ginger
- 1/2 teaspoon hot sauce
- 2 green onions, diced
- 1 English cucumber, diced
- 1 mango, diced
Instructions
- In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onions, peppers and some salt and pepper; puree until smooth. Add all but 1/4 cup of the mixture in a 1-gallon plastic resealable bag. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours. Heat the grill to medium-high. Skewer the chicken pieces and grill on one side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear. Top with the Mango Salsa and serve with the 1/4 cup reserved (unused) marinade as a dipping sauce.
- In a medium bowl, combine the lime juice, sugar, ginger and hot sauce. Mix thoroughly and add the green onions, cucumber and mango. Toss and refrigerate for 1 hour.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 566 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 6 g |
| Sugar | 25 g |
| Protein | 56 g |
| Cholesterol | 166 mg |
| Sodium | 1344 mg |
| Serving Size | 1 of 4 servings |
| Calories | 566 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 6 g |
| Sugar | 25 g |
| Protein | 56 g |
| Cholesterol | 166 mg |
| Sodium | 1344 mg |
Reviews
Excellent flavor. Made with chicken breast and marinated for 1.5 hours. I could not find the scotch bonnet pepper so I used a jalapeno pepper. The salsa is a must with this recipe. Keeper.
I had 4 small bone-in thighs that had to be used. I left them intact and skewered them. Other than that, I followed the recipe to the letter. Outstanding flavor!
This is the best Jerk recipe ever!!!! And the Mango Salsa was juicy and yummy – I served this dish with rice w/black beans and salad.
Very easy to put together. Meat comes out very tasty and juicy.
Great recipe! Friends loved it
There are a lot better recipes for jerk chicken out there. This had too many ingredients and was not worth the trouble. Will not make this again. Sorry..
Top of the line. #1
My husband devoured these! No orange juice or mango so used pineapple. We’ll make these again and again. Thanks Mr. Guy!
Made this for the first time tonight and it went right into my “keeper” file. Didn’t have bonnet pepper so substituted “Hoboken Eddy’s’ Jamaican Jerk Sauce – 1/4 cup yum. Grilled the kabobs for 5 minutes then flipped for another 2 minutes…perfect. Served both the salsa and marinade on the side after dressing our serving dish with some of both. Love one cooks suggestion of adding pineapple to the salsa.
I couldn’t marinate it as long as suggested but it still tasted great! I made a separate batch with tofu for my vegetarian son and he ate it all up. My husband and daughter loved the mango salsa which I added some cilantro to. I too could not get the scotch bonnet pepper and substituted jalapeno. It’s a keeper at my house!!