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Jamaican Jerk Chicken

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  • 6 cloves garlic
  • 2 Scotch bonnet chili peppers, stemmed
  • 1 onion
  • 1 piece fresh ginger, peeled and sliced (about 3-in. long)
  • 4 Tbsp. fresh thyme
  • 3 Tbsp. ground allspice
  • 2 Tbsp. Knorr® Reduced Sodium Chicken flavor Bouillon
  • 1 Tbsp. firmly packed brown sugar
  • 1/2 tsp. ground black pepper
  • 1/4 cup white vinegar
  • Juice of 2 limes
  • 1/2 cup vegetable oil
  • 12 bone-in chicken thighs or drumsticks

NUTRITIONAL INFORMATION

 

Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Process all ingredients except oil and chicken in blender or food processor until smooth. With blender running, slowly add oil to make a smooth paste. Combine chicken and marinade in a large shallow nonaluminum baking dish or plastic bag; turn to coat. Cover, or close bag and marinate in refrigerator about 4 hours.
  • 2 Remove chicken from marinade, discarding marinade. Grill or broil chicken about 20 minutes or until chicken is thoroughly cooked, turning once. Serve with hot sauce.