July 2, 2010

Jerk Chicken

  • 1 Tbl. ground allspice
  • 1 Tbl. ground thyme
  • 1 1/2 tsp. cayenne pepper
  • 1 1/2 tsp. ground black peppe
  • 3/4 tsp. ground nutmeg
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. minced ginger
  • 2 Tbls. fresh garlic (crushed)
  • 1 Tbls. brown sugar
  • 3/4 C. white vinegar
  • 1/2 C. lime juice
  • 8 chicken pieces
  • 4 spoons butter (melted)
  1. Combine all spice ingredients in a blender.
  2. Place chicken in a bowl and pour in spice blend. Refrigerate for at least 4 hours, but up to a day is preferable.
  3. Melt four spoons of butter in a skillet,
  4. On medium heat cook chicken, 15mins on each side. (until juice runs clear)


mrwiseone said...

tastes as good as it looks

9ja Foodie said...


Anonymous said...

Hello food mentor,
wanna try this but don't have white vinegar at home...only have balsamic vinegar...what do u think of this substitute?
Thanks in advance sis.

9jaFOODie said...

I am sure Balsamic Vinegar will work fine.

Anonymous said...

hello again food mentor :)
or should i say cooking mentor :),
would it be ok to bake instead? if so what temperature would you recomend, and for how long? Thanks again for answering the first question, and FAST too!

9jaFOODie said...

lol... U r welcome. If you will be baking it, I recommend you marinate it for a while longer ( overnight). you can bake it at 350 for 25 to 30mins.