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Active Time
40 minutes
Scotch bonnets, along with the closely related (and equally potent) Jamaican hots and habaneros, are small, fiery-hot chiles that are irregularly shaped and range in color from yellow to orange to red. Use gloves when handling Scotch bonnets to prevent irritation, and be sure not to inadvertently rub your eyes or face.
Ingredients
Makes 8 servings
Step 1
Preheat the oven to 375°F.
Step 2
Combine the allspice, cinnamon, nutmeg, onion, scallions, chile, rum, salt, and pepper in a food processor. Process until the mixture forms a thick salsa-like mixture.
Step 3
Rub the mixture on each chicken breast and place the chicken in a zipper-lock plastic bag. Squeeze out the air and seal the bag. Refrigerate for 10 minutes.
Step 4
Spray the rack of a roasting pan with non-stick spray and place in the pan.
Step 5
Arrange the chicken on the rack, and bake for 12 minutes. Flip the chicken and cook another 15 minutes until cooked through. Serve warm.
Leave a Review
Reviews (7)
Back to TopWonderful! Been looking for a good jerk chicken recipe for a while.
ml_prod2
4/22/2016
Leave the onions out of the marinate and grill them as a side. delicious!
Jpaul3
2/28/2015
This was a good recipe especially with rice. It definitely needs a longer marinating time. I sliced the chicken up in thick slices before marinating it for about 48 hours. It's a different flavor than a "jerk seasoning" from the store but definitely Caribbean.
Jpaul3
Warrenton, VA
2/28/2015
there is no way that 10 minutes of marinating is sufficient. Every other jerk chicken recipe calls for hours, up to a day, of marination.
helenkay
Brooklyn, NY
7/9/2012
THIS SUCKS BAD! I took a risk in making it with only two reviews-- one good and one bad. Not only does this taste rather bland, it's very unappealing visually. There ate many jerk chicken recipes so look for a different one unless you like gross looking bland food.
jillr1
Grandview, MO
2/12/2011
This is incredibly easy to make and delicious. I used a habanero chile in place of the scotch bonnet and ended up marinading the chicken for more like an hour, but otherwise followed the recipe. Served with baked sweet potatoes and collards. This will become a staple in my kitchen for sure.
EatNRun
Charlottesville VA
10/2/2010
This was just aweful....... :(. Not a fan by far!
sarai
R.I.
9/5/2010
