Grilled Jerk Chicken

Marinade
1 ea small onion, roughly chopped
3 ea green onions, roughly chopped
3 Tbsp Jamaican Jerk Spice Blend
1 Tbsp Mango Sugar
½ tsp Jalapeño Pepper Powder
¼ cup soy sauce
1 Tbsp vegetable oil

Chicken
3 to 3½ lbs boneless chicken breasts (see below for other chicken cuts)
Prepare the Marinade

Using a food processor, blender, or immersion blender, process marinade ingredients. Transfer marinade to a large shallow dish (or zip-top bag). Add chicken to the marinade; turn to coat thoroughly. Cover (or seal) and refrigerate overnight for best flavor development. Bring chicken to room temperature before grilling.

Cook chicken breasts on a preheated grill over a medium-high fire (375°F) for 6 to 7 minutes per side. For best results, use a digital thermometer to gauge a target internal temperature of 165°F. Remove from grill and let chicken rest for 5 minutes before slicing or serving.

For other cuts of chicken:

Tenderloins 375°F 2 to 3 minutes per side

Boneless thighs 375°F 7 to 8 minutes per side

Drumsticks 400°F 30 minutes (rotate every few minutes)

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