Jerk Chicken
  • 6 Boneless, Skinless Chicken Breasts, Chunks, Strips
  • 4 Limes, Juiced
  • 1 cup Water
  • 2 tsp Allspice
  • 1/2 tsp Nutmeg
  • 1 tsp Salt
  • 1 tsp Dark Brown Sugar
  • 2 tsp Dried Thyme
  • 1 tsp Ginger
  • 1 1/2 tsp Black Pepper
  • 2 Tbsp Vegetable Oil
  • 1 Onion, Chopped
  • 1 1/2 cup Green Onions, Chopped
  • 6 Garlic Cloves, Chopped
  • 2 Habanero Peppers, Chopped
  1. *Place chicken in medium bowl and cover in lime juice and water; set aside
  2. *In blender, mix allspice, nutmeg, salt, brown sugar, thyme, ginger, pepper, and vegetable oil; blend well
  3. *Add onion, green onions, garlic, and habanero peppers until almost smooth
  4. *Pour most the blended marinade mixture into the bowl with the chicken, reserving a small amount to use as a basting sauce while grilling
  5. *Cover and marinate in refrigerator for at least 2 hours
  6. *Grill, basting with reserved marinade
"There used to be a Jerk Chicken Sandwich at Salvador Molly's that was my favorite. Beware, the marinade looks and smells awful! Once complete, this chicken is so incredible though. For an extra spicy meal, serve with Habanero Fritters" ~ Judy