Jamaican Jerk Chicken

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Easy to make marinade, makes your whole kitchen smell like curry powder! Despite the recipie having cayanne pepper in it and being marinated for almost 3 hours, it wasn't too spicy. Lime slices make a pretty garnish and I found that squeezing a little lim

Preparation time: 15 mins; 30 mins to 3 hours marinate time
Cooking time: 15 to 20 mins.

Serves: 6


2 tablespoons vegetable oil
8 medium green onions, sliced (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)
2 garlic cloves, finely chopped
1 teaspoon dried thyme leaves
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/8 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken breast halves (1 1/2 pounds)


Heat oil in 8-inch skillet over medium heat until hot. Cook remaining ingredients except chicken in oil about 2 minutes, stirring frequently, until bell pepper is crisp-tender; cool.

Place chicken and bell pepper mixture in shallow glass dish; turn chicken to coat with pepper mixture. Cover and refrigerate at least 30 minutes but no longer than 3 hours, turning chicken occasionally.

Heat coals or gas grill for direct heat.

Remove chicken from marinade; discard marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until juice is no longer pink when centers of thickest pieces are cut.

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