About this recipe:This jerk chicken is one of my nephew's favourite barbecue recipes. This well rounded flavour of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta. Or just make a chicken sandwich out of it! I also add garlic and a kiwi fruit to the marinade.
6 spring onions, chopped
1 onion, chopped
1 jalapeno chilli, or green chilli, seeded and minced
175ml soy sauce
4 tablespoons vegetable oil
2 tablespoons dark brown soft sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
675g skinless, boneless chicken breast fillets
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Method Prep:15min › Cook:30min › Ready in:45min
In a food processor or blender, combine the spring onions, onion, chilli, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
Place the chicken in a medium bowl and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
Preheat barbecue for high heat.
Lightly oil barbecue grate. Cook chicken on the prepared barbecue 6 to 8 minutes, until juices run clear.