Jamaican Jerk Chicken

Jamaican Jerk Chicken

Serves 8

The marinade for this flavorful chicken comes together quickly in a blender or processor. While the chicken marinates, you have time to make salads and other accompaniments for the meal. You'll want to make this no-fuss dish a regular feature at your summer cookouts. Grilled scallions make an appropriate accompaniment, tying one of the marinade components back to the finished dish.

  • 6 green onions, white and green parts, chopped
  • 1 onion, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 3/4 cup soy sauce
  • 1/2 cup white vinegar
  • 1/4 cup canola oil
  • 2 tablespoons brown sugar
  • 1 tablespoon dried thyme
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 8 boneless, skinless chicken breast halves
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For the marinade, combine green onions, onion, jalapeño, soy sauce, vinegar, oil, brown sugar, thyme, cloves, nutmeg and allspice in a food processor or blender. Process until smooth. Place the chicken in a large bowl, coat with the marinade, and marinate in the refrigerator for 4 to 6 hours.

Preheat the grill to high heat. Place the chicken on the grill and grill 4 to 6 minutes per side or until chicken is cooked through. Discard remaining marinade. Serve hot.

Nutritional Info: 
Per Serving:220 calories (60 from fat), 7g total fat, 1g saturated fat, 75mg cholesterol, 1060mg sodium, 12g carbohydrate (1g dietary fiber, 4g sugar), 28g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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