Jerk Chicken
40 mins (prep 10, cooking 30)
18 ingredients
8 servings
This recipe came to me by way of the February 2005 Zaar recipe adoption. Don't let the amount of vinegar concern you. The finished product does not have a sour taste at all, and I was quite pleased with the recipe. The only changes I made were to reduce the amount of salt and increase the amount of chicken, as the marinade makes a substantial amount. If you choose to halve the recipe, I would recommend using the full amount of the marinade ingredients to keep the flavor in balance. Note: edited 3/19/07 to add freezing instructions for OMAC.

Categories:  <-60-mins , chicken , chicken-breast , poultry , meat , number-of-servings , equipment , grilling , oamc~freezer~make-ahead , time-to-make ,
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Serving Size (61.93 g)
Servings 8
Amount per Serving
Calories 104.82 Calories from Fat 67.95
% Daily Value *
Total Fat 7.55g 92.93%
Saturated Fat 1.06g 42.38%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 707.66mg 235.89%
Total Carbohydrate 7.75g 20.66%
Dietary Fiber 0.88 g 28.1%
Sugars 3.5 g %
Protein 1.64g 26.3%
Vitamin A 177.21IU% Vitamin C 8.06mg%
Calcium 14.97mg% Iron 0.64mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground allspice, dried thyme, ground sage, grated nutmeg, minced onion, chicken pieces