Jamaican Jerk Chicken
This Jamaican Jerk Chicken features warming and spicy flavors which will have you feeling the heat! Scotch Bonnet peppers take the spice all the way to the top, with cinnamon, cloves, thyme, and brown sugar contributing savory and sweet flavors.
Servings: 2 servings
Ingredients
- 1 lb boneless skinless chicken breasts
- 1/2 yellow onion
- 2 green onions
- 2 cloves garlic
- 1 Scotch Bonnet feel free to use a habanero or jalapeño, depending on your spice threshold
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp brown sugar
- 2 Tbsp aminos, tamari, or soy sauce
- 1 Tbsp olive oil
Instructions
- Add all ingredients except chicken, aminos/tamari/soy, and olive oil to a blender. Process until a paste forms.
- Add soy sauce and olive oil, pulsing until combined.
- Pour into a medium bowl or into a ziptop bag. Add chicken and marinate minutes or up to overnight.
- When ready to grill, preheat your grill to 400 degrees. Add chicken, flipping once, for about 8 minutes, or until internal temperature is 165.