Jerk Chicken

Printed from Jenn's Food Journey, adapted from Larry, Big Dude's Electric Ramblings
- Serves 2 -


3 Habanero chiles, cut in half
1 teaspoon dried thyme
1 teaspoon allspice
1 garlic clove, quarter
1 teaspoon sugar
1/2 teaspoon black pepper
2 Tablespoons olive oil
2 Tablespoons soy sauce
1 Tablespoon lime juice
2 Tablespoons orange juice
2 Tablespoons white wine vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 boneless, skinless chicken breasts


Place all ingredients, except the chicken, into a food processor or blender and blend until chiles are chopped fine. Rinse the chicken and pat dry with a paper towel. Place in a resealable plastic bag and pour the marinade over. Seal and place in refrigerator and allow to marinate for a minimum of 2 hours or overnight. (Larry does his overnight, I let mine marinate for 4 hours. The longer it marinates, the more flavorful your meat will be)

Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place the chicken over direct heat and allow to grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 5 minutes. Serve with
Lemon Aioli if desired. Enjoy.