Jamaican Jerk Chicken

 Recipe from What's For Lunch, Honey?  


4 chicken breasts, fat trimmed
60 ml + 2 tablespoons olive oil
65 ml soy sauce
170 ml white vinegar
115 ml orange juice
Juice of 1 lime
2 teaspoons salt
1 teaspoon freshly cracked pepper
1 medium sized onion, chopped
1 Scotch bonnet pepper, finely chopped (I used a normal red chili)
1 tablespoon dried thyme
1 1/2 teaspoon ground sage
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 cloves garlic, chopped
1 tablespoon ground allspice
1 1/2 teaspoon cayenne pepper
3 spring onions, finely chopped
Salt and freshly ground black pepper, to season


  1. In a large bowl combine thyme, allspice, black pepper, cinnamon, sage, cayenne pepper, salt, nutmeg, garlic powder and sugar.

  2. Using a wire whisk, slowly add 60 ml olive oil, soy sauce, vinegar, orange
    juice along with the lime juice.

  3. Add the scotch bonnet pepper, onion and the green onions then mix well. Pour some of the marinade into a separate bowl, cover and refrigerate.

  4. Place the chicken breasts into the remaining marinade, cover and marinate for at least 1 hour, preferably overnight.

  5. Heat 2 tablespoons olive oil in a skillet on high. Remove the breasts from the marinade and cook on each side until dark brown, lower the heat and continue cooking until the chicken fully cooked. While you are cooking, baste the chicken with marinade. Season to taste.

  6. Heat the left over marinade and simmer until thickened and serve on the side for dipping.

Note: This recipe is not as hot as you would find in Jamaica. It is my variation of the traditional dish created for kitchens around the world.

Tip: If you want it more spicy hot, you may want to double up the quantity of the dry spices for a more authentic flavor.