Editors' Pick
Lynn's Favorite Jerk Chicken
"This recipe came from my brother-in-law with a few variations from me.
Wonderful and flavorful with very few carbs. If you like your jerk chicken spicey, add more crushed red pepper flakes and cayenne pepper. Cooking time does not reflect marinating time."
photo by Jonathan Melendez
- Ready In:
- 55mins
- Ingredients:
- 20
- Serves:
-
10
ingredients
- 4 lbs chicken breasts, boneless and skinless
- 1⁄2 cup canola oil
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion salt
- 2 teaspoons basil
- 2 teaspoons thyme
- 2 teaspoons vegetable seasoning
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons ginger
- 2 teaspoons black pepper
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 1 teaspoon salt
- 1⁄3 cup sugar
- 1 onion, diced
- 1 green pepper, diced
directions
- Mix all ingredients, except chicken, in a medium bowl.
- Cut each chicken breast into 4-6 long pcs.
- Add marinade to chicken breasts.
- Marinate at least 4 hours or overnight.
- Can be grilled on barbecue or in broiler.
- Cook just until done, do not overcook. This will dry out if overcooked.
Questions & Replies
-
Can anyone shed any light on this. It says to marinate the chicken but thr only liquid in all those spices is the 1/2 c canola oil
Reviews
-
Looks good, but I have no idea what vegetable seasoning is. ???? -
It's okay but it's NOT jerk chicken. -
This is some of the best chicken I've ever made. It was packed with flavor and was so easy to make! -
This gets 4 stars for being so easy to throw together, and the 5th star is because my 5 year old inhaled it and begged for more. This doesn't always happen when there are many spices involved! I used chicken thighs, and only marinated for about 3.5 hours. This might be why the flavors of my final product were milder than what I think of when I imagine jerk flavors, but since I was feeding it to kiddos it was a perfect fit. Thanks for posting! Made for ZWT 9, Gourmet Goddesses.
-
This is superb! Spice level is a medium perfect, where the kick doesn't interfere with the flavor.<br/><br/>I shouldn't eat salt, so I substituted onion powder. I didn't have any vegetable seasoning (I will next time!), so I dropped it. I used a red bell pepper instead of a green one because that's what was in the fridge. Everything else was as directed, and I cooked it in the broiler. The audience was impressed, and so was I!<br/><br/>Don't throw out the marinade! Sauté it until the peppers are soft (to make it safe to eat) while cooking the chicken and spread it on brown rice...it makes a perfect match.
see 23 more reviews
Tweaks
-
This recipe is fantastic! As some other reviewers, I omitted the vegetable seasoning (I didn't know what it was until I Googled it this morning) and used onion powder instead of onion salt. This dish has plenty of great flavor without the added salt. I cooked it about 4-5 minutes on each side on the grill. It was cooked perfectly and still moist/juicy. Thank you Lynn for this recipe!
-
Simple and delicious. Don't be deceived by the long list of ingredients, this dish comes together quickly. For health reasons I substituted onion powder for onion salt and I left out the additional salt, and this was still fabulous. And to further speed the prep time I've premixed the spices into three separate jars. Next time I'll be able to dump one bottle of all the spices into the bowl and add the oil, onion, etc. Four hours of marinating was plenty and this was so easy to cook on the grill. This was a hit with adults and children alike. Thanks for a great recipe!
RECIPE SUBMITTED BY
Lavender Lynn
United States
