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Island Jerk Chicken

 Island Jerk Chicken
“My husband is crazy about hot sauce and I'm not,” writes Lynn Davis of St. Louis Park, Minnesota. “But to my surprise, I absolutely loved this chicken!”
4 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 3/4 cup water
  • 4 green onions, chopped
  • 2 tablespoons canola oil
  • 1 tablespoon hot pepper sauce
  • 4 teaspoons ground allspice
  • 3 garlic cloves, minced
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 4 boneless skinless chicken breast halves (4 ounces each)


  • In a small saucepan, combine the first nine ingredients; bring to a
  • boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool to room
  • temperature.
  • Pour 1/2 cup marinade into a large resealable plastic bag; add
  • chicken. Seal bag and turn to coat; refrigerate overnight. Transfer
  • remaining marinade to a small bowl; cover and refrigerate for
  • basting.
  • Coat grill rack with cooking spray before starting the grill. Drain
  • and discard marinade. Grill chicken, covered, over medium heat for
  • 4-7 minutes on each side or until a meat thermometer reads 170°,
  • basting occasionally with reserved marinade. Yield: 4 servings.

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Island Jerk Chicken (continued)

Nutritional Facts: 1 chicken breast half equals 168 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 437 mg sodium, 2 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.