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Cha Cha Cha Jerk Chicken

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Cha Cha Cha Jerk Chicken

Course Main Course
Cuisine Caribbean, North America
Keyword Chicken
Servings 4

Ingredients

  • 1/4 tsp allspice ground
  • 1 tbsp salt
  • 4 tsp chili powder
  • 1 tbsp pepper black
  • 1 1/2 tbsp thyme dried
  • 2 tbsp garlic minced
  • 4 tsp red pepper flakes, or to taste
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp ginger ground
  • 1 tsp coriander ground
  • 1 tbsp oregano dried
  • 2.5 dl Worcestershire sauce
  • 5 dl orange juice
  • 5 dl pineapple juice
  • 8 chicken breasts boneless

Instructions

  1. In a bowl large enough to hold marinade and chicken pieces, combine allspice, salt, chili powder, black pepper, thyme, garlic, pepper flakes, garlic powder, cayenne pepper, turmeric, curry powder, ginger, coriander, oregano, Worcestershire sauce and orange and pineapple juices.
  2. Mix well.
  3. Add chicken breasts, turning to coat with marinade. Cover and marinate in refrigerator 24 hours.
  4. Remove the chicken from the marinade and grill over medium heat until partially cooked, about 4 minutes a side. Remove from heat (jerk chicken is cooked twice).
  5. Let it cool a few minutes, then cut each breast lengthwise into two pieces.
  6. Use a brush to apply more marinade to each piece, then cook it over low heat until the chicken is done, 4 to 5 minutes, brushing frequently with marinade to keep it moist.
  7. Serve on a bed of simmering garden veggies.

Recipe Notes

Recipe and photo by https://www.latimes.com/recipe/cha-cha-cha-jerk-chicken
Los Angeles Times / Rose Dosti / 28th June 2000
Recipe by Cha Cha Cha Restaurant in Long Beach, Santa Monica

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