The Table: Savory Jerk Chicken …

Jerk Chicken 


  • 3 Teaspoons Onion, Finely Chopped
  • 5 Tablespoons Brown Sugar
  • 4 Tablespoons Soy Sauce
  • 4 Tablespoons Red Wine Vinegar
  • 3 Teaspoons Chopped Fresh Thyme
  • 1 Teaspoon Sesame Oil
  • 5 Cloves Garlic, Minced
  • 1/2 Teaspoon Ground Allspice
  • 1 Habanero Pepper, Sliced
  • 4 Skinless, Boneless Chicken Breast Halves – Cut Into 1 Inch Strips
  • 4 Skinless, Boneless Chicken Thighs
  • 4 Chicken Legs


  1. Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least 2 hours.
  2. Preheat your oven’s broiler.
  3. Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving. Serves 4-6
  4. Serve with rice, plantains and tropical green salad.
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