Ingredients
-
2
-
2
-
3
-
3
-
3
-
1 1/2
-
1 1/2
-
2
-
3
-
2
-
1/2
-
1/2
-
1
-
1/4
-
1
Directions
Jamaican Jerk Chicken,Very flavourful recipe. I’ve served this to more than 20 people and only 1 didn’t like it. The scotch bonnet peppers are very hot, hotter if you leave the seeds in. You can use jalapeos if you don’t like their taste.,I liked this very much-my boyfriend thought this was way too hot and spicy. I will decrease the peppers next time…I served this with white rice. Thanks for the great recipe!,Since I didn’t have any rubber gloves to wear while I chopped the scotch pepper, I decided to do the marinade in the food processor. It worked great. I did mix the oil, soy sauce and juices together first then poured it through the feeder tube so it drained slowly into the mixture. I made half of the recipe with one scotch pepper and it was HOT. Good flavor, but a bit too hot for me. Heat factor was fine for DH. Served it with Spicy Sweet Potatoes (#37106) which were also good, but added to the fire in my mouth. Will serve with something cool next time — I think grilled pineapple would be great with this. **UPDATE** used the leftover chicken in the Whole Foods Jamaican Jerk Chicken Wraps (#225210) today for lunch and they were very good too.
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Steps
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1
Done
|
Combine Dry Ingredients and Slowly Whisk in Oil, Soy Sauce, Orange and Lime Juices. |
|
2
Done
|
Stir in Onions and Peppers - Add Chicken and Marinade For 12 to 24 Hours. |
|
3
Done
|
Boil Remaining Sauce on Stovetop and Use as Basting Sauce on Bbq Sauce Can Also Be Used Over Rice and Lintel Mix. |
|
4
Done
|
We Like to Grill the Chicken Breasts on a Charcoal Bbq For Extra Flavor, but You Can Also Bake Them. |
