- 4 chicken breasts (skin on for more flavor)
- 1 lime, juiced
- Salt to taste
For the Jerk Marinade:
- 1 large onion, chopped
- 3-4 scallions, chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon black pepper
- 2-3 teaspoons salt (adjust to taste)
- 4-6 garlic cloves
- 1-2 Scotch bonnet peppers (adjust based on heat preference)
- 1/4 cup soy sauce
- 1 tablespoon vegetable oil
- 2 tablespoons brown sugar
- 1/4 cup distilled white vinegar
- 1/4 cup orange juice
- 1/2 cup lime juice
Instructions:
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Prepare the Marinade:
- Combine onion, scallions, thyme, cinnamon, allspice, nutmeg, black pepper, salt, garlic, Scotch bonnet peppers, soy sauce, vegetable oil, brown sugar, vinegar, orange juice, and lime juice in a blender.
- Blend until smooth to create the jerk marinade. Taste and adjust salt or peppers as needed.
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Marinate the Chicken:
- Rinse the chicken breasts under cold water, then pat them dry with paper towels.
- Rub the chicken all over with lime juice and a little salt. This helps to clean and prepare the surface for the marinade.
- Pierce the chicken breasts with a fork several times to allow the marinade to penetrate.
- Place the chicken in a large bowl or resealable plastic bag. Pour the jerk marinade over the chicken, ensuring all pieces are thoroughly coated.
- Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
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Cook the Chicken:
- Preheat your grill to medium-high heat, or set your oven to broil if grilling isn't an option.
- Remove the chicken from the marinade, shaking off excess (but reserve the marinade).
- Grill the chicken on the preheated grill for about 6-7 minutes per side, or until the chicken is charred at the edges and cooked through. Internal temperature should reach 165°F (74°C).
- Alternatively, place the chicken on a broiler pan and broil 10-15 minutes on each side, watching closely to prevent burning.
-
Simmer the Remaining Marinade:
- While the chicken is cooking, pour the remaining marinade into a small saucepan.
- Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally. This cooked marinade can be used as a sauce for the chicken.
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Serve:
- Once the chicken is cooked, let it rest for a few minutes before slicing.
- Serve hot, drizzled with a bit of the cooked marinade sauce.
