Jerk-Style Chicken

Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
Source: Cooking Light May 2004
CL Comments: A Draper family friend from Haiti inspired this version of Caribbean jerk-style chicken. The chicken marinates quickly and is loaded with flavor.
Comments from an AL Kitchen: The flavor is probably typical for Carribean cooking, but I wasn't crazy about it. The marinade is easy to prepare. The instructions say to marinate 1-2 hours. Mine marinated overnight and all day, but did not overwhelm the chicken. It was not terribly spicy, which may have been part of my dissapointment.


1 teaspoon grated lime rind
1/4 cup fresh lime juice
1 tablespoon ground allspice
1 tablespoon brown sugar
1 to 2 tablespoons finely chopped jalapeño pepper
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 garlic cloves, chopped
1/2 cup chopped onion
6 skinless, boneless chicken thighs (about 1 pound)
3 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Parsley sprigs (optional)
Lime slices (optional)


  1. Combine first 12 ingredients in a blender; process until well blended. Pour mixture into a large heavy-duty zip-top plastic bag; add onion and chicken. Seal bag; marinate in refrigerator 1 to 2 hours, turning bag occasionally.
  2. Prepare grill.
  3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered, 5 minutes on each side or until done. Garnish with parsley and lime slices, if desired


H.U: 4 per serving or Core
CALORIES 169 (29% from fat); FAT 5.4g (sat 1.1g, mono 2.5g, poly 0.9g); PROTEIN 26.1g; CARB 2.6g; FIBER 0.8g; CHOL 84mg; IRON 1.3mg; SODIUM 287mg; CALC 25mg;

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