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Jerk Chicken

Course: Main Course

Products: Indoor Grills

Ingredients:

Recommended Hamilton Beach® Product:
Grills
  • 1 3/4 pounds chicken tenders*

Jerk Paste:
  • 1/2 cup green onion, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon ground allspice
  • 2 teaspoons fresh ginger root, grated
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
*Purchase chicken tenders or make your own. Buy boneless chicken breasts and cut into strips or nuggets.

Directions:

Marinate: 2+ hours:
  1. Combine all jerk paste ingredients in food processor or blender. Process until smooth.
  2. Smear paste over chicken. Regrigerate and marinate 2 hours or overnight.
  3. Place on grill and cook 8 minutes. Turn and cook 8 more minutes or until done.
-Visit www.foodsafety.gov for more information.


Success Tip:
We recommend marinating the Jerk Chicken in a container with a tight-fitting lid. This will prevent other foods in the refrigerator from absorbing the smells from the jerk paste.

Substitution:
Boneless chicken thighs can also be used to make chicken tenders.

Serves: 4

 

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