Tuesday, May 5, 2009

Caribbean Jerk Chicken

from MomsBudget.com

2 1/2 lbs chicken pieces
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes
1 envelope Italian salad dressing mix

Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is thoroughly coated, then freeze.

On cooking day, thaw in refrigerator and remove chicken pieces, disposing of the leftover marinade. Barbecue on a grill or bake in a 375 oven for approx 60 minutes (may vary depending on which chicken pieces are used.

MealsMadeAhead notes: We prefer to use boneless, skinless chicken breasts and they can probably be left whole to save even more time!


  1. We had this for dinner last night & hubby & I loved it. It was a tad spicy for the girls directly from the grill, so we rinsed the chicken & then it was fine for them. Excited to find another easy marinade!

  2. We grilled this and cut into small pieces for an appetizer at our recent bbq. The guests loved it! They love the spice. The red pepper flakes aside, it was very tasty and sweet. I'll make this again using less red pepper flakes. Grilling this is the key to get a nice crust on the chicken - with using skinless breasts. I'll cook this on my George Foreman this winter.


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