Wayne Gisslen

Jerk Chicken

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Preparation info
  • portions:

    8

    portion size: 10 oz 300 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1

Method

  1. Combine the spice mix, chiles, garlic, scallions, sugar, lime juice, oil, and soy sauce in a blender. Blend to a paste. (Do half of the ingredients at a time if you have a small blender, and combine the two batches.)
  2. Place the chicken in a nonreactive container. Add the spice mixture and stir so all pieces of chicken are coated.
  3. Marinate, refrigerated

Per serving: Calories, 360; Protein, 39 g; Fat, 21 g (54% cal.); Cholesterol, 125 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 170 mg.