Jamaican Jerk Chicken with Chile Sauce

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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4 bone-in chicken breasts
olive oil spray

Jerk Rub:
2 tbsp molasses
1/4 cup apple cider vinegar
juice of 1 lime
1 scotch bonnet (or habanero) pepper, washed
4 cloves of garlic
1/2 red onion
2 bay leaves
2 sprigs of thyme (approx 1 tbsp)
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp sea salt

Chili Sauce:
3-4 chile peppers (scotch bonnet, habanero, serrano, Thai, ect…)
1/4 cup yellow mustard
1/4 cup orange juice
juice of 1/2 lime
1 tsp brown sugar

1/2 tsp cumin
1/2 tsp curry powder
1/4 tsp corriander


Make the rub. Combine all rub ingredients in a food processor and pulse until a thick paste is formed. Pat chicken breasts dry and place in a large pan. Rub the chicken breasts with the jerk rub, covering all surface area and rubbing mixture under the skin Marinate for at least 2 hours (ideal = 4 hours) Roast or grill chicken until cooked safely to 165 degrees Farenheit

Make chile sauce: combine all ingredients in a food processor Serve chicken drizzled with sauce.

From generationyfoodie.com