Jerk Chicken with Coconut Rice

Coastal Living
Jerk Chicken with Coconut Rice Recipe

Photo: Jennifer Davick; Styling: Linda Hirst

There are as many different jerk marinades in Jamaica as there are curry powder blends in India. This fragrant version is a little lighter on the hot peppers than some, but feel free to kick it up a notch by adding more, or make it milder by substituting jalapeños.

Makes 4 servings


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1 small onion, quartered
3 green onions, coarsely chopped
2 garlic cloves
3 small habanero chiles, coarsely chopped
1/3 cup olive oil
3 tablespoons white wine vinegar
3 tablespoons fresh lime juice
3 tablespoons orange juice
3 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
2 bone-in chicken breasts, 2 leg quarters
Cooking spray


Hands-on: 1 Hours
Total: 9 Hours

1. Combine first 16 ingredients in a blender; process until smooth. Place chicken in a large zip-top plastic freezer bag; pour marinade over chicken, and seal bag. Refrigerate at least 8 hours and up to 24 hours, turning occasionally.

2. Light one side of grill, heating to high heat (450°to 500°); leave other side unlit. Remove chicken from marinade, allowing some of the marinade to remain on the chicken; discard remaining marinade. Place chicken on grill rack coated with cooking spray over unlit side of grill; grill 45 minutes or until done, turning after 25 minutes. Let chicken rest 5 minutes. Serve with Coconut Rice.

Created date

January 2015