Easy Grilled Jerk Chicken with Spicy Marinade
Ingredients
- 1 tablespoon thyme
- 1 tablespoon allspice
- 1 teaspoon cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
- 4 garlic cloves, minced
- 1/2 small onion, minced
- 3 tablespoons rum (optional)
- 2 tablespoons olive oil
- 2 tablespoons water
- Juice of 2 limes
- 1 tablespoon soy sauce
- 1 habanero chili, seeds removed, cut in half
- 2 pounds boneless, skinless chicken breasts
Preparation
Combine the dry ingredients (thyme, allspice, cloves, salt, pepper, and brown sugar) in a small bowl and stir until well combined. Add minced garlic, minced onion, rum (optional), olive oil, water, lime juice, and soy sauce. Mix well
Place the chicken pieces in a resealable plastic bag and pour the spice mixture over the top. (If the chicken pieces are very thick, lightly pound them first.)
Add the habanero chili pieces to the bag
Press out as much air as possible, seal the bag, and massage the marinade into the chicken until completely coated
Refrigerate the bag for at least one hour or up to 24 hours
Remove the bag from the refrigerator and preheat the grill to medium heat (about 350 degrees F)
Using tongs, place the chicken breasts on the hot grill and cook until the internal temperature reaches 165 degrees F, about 10 minutes per side. Thicker pieces may take longer
Baking method
Bake at 400 degrees F until the chicken reaches an internal temperature of 165 degrees F; for boneless chicken breasts, about 18-22 minutes, and for bone-in cuts, about 38-42 minutes
Broil during the last few minutes to achieve a golden color on top
Tips
For spicier chicken, mince the habanero (including seeds) and add it to the marinade
