Jerk-Style Chicken

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Jerk-Style ChickenRecipe

Randy Mayor; Jan Gautro

A Draper family friend from Haiti inspired this version of Caribbean jerk-style chicken. The chicken marinates quickly and is loaded with flavor.
6 servings (serving size: 2 thighs or 1 breast half)


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1 teaspoon grated lime rind
1/4 cup fresh lime juice
1 tablespoon ground allspice
1 tablespoon brown sugar
1 to 2 tablespoons finely chopped jalapeño pepper
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 garlic cloves, chopped
1/2 cup chopped onion
6 skinless, boneless chicken thighs (about 1 pound)
3 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Parsley sprigs (optional)
Lime slices (optional)


Combine first 12 ingredients in a blender; process until well blended. Pour mixture into a large heavy-duty zip-top plastic bag; add onion and chicken. Seal bag; marinate in refrigerator 1 to 2 hours, turning bag occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered, 5 minutes on each side or until done. Garnish with parsley and lime slices, if desired.

Created date

May 2004

Nutritional Information

Calories 169
Caloriesfromfat 29 %
Fat 5.4 g
Satfat 1.1 g
Monofat 2.5 g
Polyfat 0.9 g
Protein 26.1 g
Carbohydrate 2.6 g
Fiber 0.8 g
Cholesterol 84 mg
Iron 1.3 mg
Sodium 287 mg
Calcium 25 mg