Jamaican Jerk Chicken




16 Pieces of Chicken Jerk Marinade: •6 cloves of Garlic •2 medium onions, quartered •2 Scotch bonnet or habanera chilies, stems removed •3 tablespoons of vegetable oil •1 tablespoon each: ground allspice, salt •2 teaspoons dried thyme •1 bunch green onions, quartered •1 teaspoon each: sugar, freshly ground pepper •½ teaspoon each: ground nutmeg, mace

Nutritional information

No nutrition information available


Place chicken in shallow glass baking dish; set aside. Place marinade ingredients in blender; process until pureed. Rub marinade over chicken until thoroughly coated. Cover with plastic wrap; refrigerate over night. Prepare grill for high heat. Remove chicken from marinade; grill about 3 minutes on each side. Reduce heat on grill to medium. Cover and cook 10 minutes. Turn chicken; cook until cooked through.