Grilled jamaican chicken


  • 4-6 boneless skinless chicken breasts or 6-8 boneless skinless chicken thighs.
  • 5 tablespoons olive oil extra-virgin.
  • Juice of 4 limes (about 5-6 tablespoons).
  • 2 green onions, roughly chopped.
  • 4 habanero chiles (sems and seeds removed) roughly chopped.
  • 4 teaspoons minced garlic.
  • 1 tablespoon fresh thyme, finely chopped.
  • ½ teaspoon ground ginger.
  • 1 tablespoon brown sugar.
  • ½ teaspoon ground allspice.
  • 1 teaspoon salt.
  • ¼ tablespoon black pepper.


  1. Combine oil, lime juice, and next 9 ingredients in a food processor or blender and pulse until well blended.
  2. Reserve ¼ cup of the mixture in a small bowl. Cover and refrigerate. Transfer remaining mixture into a large resealable bag. Add chicken, seal bag, and chill for 3-8 hours.
  3. Grease and preheat grill. Remove chicken from bag, discard the bag and remaining marinade. Grill chicken 5-6 minutes on each side.
  4. Brush reserved sauce over the chicken and grill 2-3 minutes longer on each side until cooked through (large chicken breasts may need some additional grilling time).
  5. Garnish with chopped cilantro if desired and serve immediately.