lisa's jerk chicken

Ingredients

• Servings: 8
• 1 cup orange juice
• 1 cup white vinegar
• 1/2 cup olive oil
• 1/2 cup soy sauce
• 1 lime, juiced
• 3 onions, chopped
• 6 scotch bonnet chiles, chopped (wear gloves)
• 8 cloves garlic, chopped
• 2 tablespoons white sugar
• 2 tablespoons dried thyme
• 2 tablespoons ground allspice
• 2 tablespoons salt
• 2 teaspoons ground black pepper
• 1 teaspoon ground cinnamon, or more to taste
• 1 teaspoon ground nutmeg, or more to taste
• 1 teaspoon ground ginger, or more to taste
• 3 pounds bone-in chicken breast halves with skin

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 8 hrs 55 mins


• pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. pulse several times to mix ingredients, then blend until jerk marinade is pureed.
• set 1/2 cup marinade aside in a small bowl and refrigerate. place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. refrigerate chicken in marinade 8 hours to overnight.
• preheat grill for medium-low heat and lightly oil the grate.
• remove chicken from marinade, discarding used marinade. cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees f (70 degrees c), about 30 minutes. baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.