Jamaican Jerk Chicken
This jerk chicken is flavorful, moist, and absolutely delicious. I used chicken thighs, but you can use chicken breasts or tenderloins if you prefer all white meat. The marinade and spice blend takes a few minutes to mix together, but the end result is worth the effort.
Ingredients:
8 boneless skinless chicken thighs (4 breasts, or 8 tenderloins)
1/3 cup extra virgin olive oil
1/3 cup distilled white vinegar
½ cup orange juice
½ cup lime juice
½ cup molasses
¼ cup soy sauce
2 tablespoons honey
2 cloves garlic chopped
3 bay leaves
1 tablespoon ground cinnamon
2 tablespoons ground sage
1 tablespoon ground thyme
1 tablespoon ground allspice
1 teaspoon freshly ground pepper
½ teaspoon ground nutmeg
Directions:
- Mix all ingredients for marinade in a small to medium bowl.
- Place chicken in a storage container or bag and cover with marinade. Refrigerate and allow marinade to soak in for at least 2 hours and preferably overnight.
- When ready to serve pre-heat grill to high heat.
- Grill chicken for 5 minutes per side.
- I served this with sweet potato fries and a peachy summer coleslaw.
