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Jerk Chicken

Serving Size: 6 or more servings
The Butcher
Jerk Chicken


  • 1 cup (250 mL) chopped green onion
  • 4 tbsp (60 mL) soy sauce
  • 2 tbsp (30 mL) each: minced fresh ginger, lime juice, vegetable oil
  • 2 tsp (10 mL) each: packed brown sugar, dried thyme, ground allspice
  • 1/2 tsp (2 mL) each: black and cayenne peppers
  • 2 large cloves garlic
  • 6 M&M Boneless, Skinless Chicken Breasts


In a food processor, combine onion, soy sauce, ginger, lime juice, oil, brown sugar, thyme, allspice, peppers and garlic. Purée until smooth, scraping down sides.

Dry M&M Boneless, Skinless Chicken Breasts with paper towel and place in large plastic freezer bag. Pour in marinade. Release air and seal. (Or, place in glass dish, coat chicken with marinade and cover with plastic wrap.) Refrigerate for at least 3 hours.

Remove chicken from marinade; discard marinade. Grill chicken over medium heat for 15 to 20 minutes, turning occasionally, until juices run clear when pierced in centre.

Note: Chicken may be cut into large cubes before marinating, then threaded onto skewers for grilling. Reduce cooking time to 8 to 10 minutes. Optional: Replace cayenne pepper with 1 or 2 Scotch Bonnet chile peppers (very hot!)