Recipe Details

Sweet and Spicy Jerk Chicken
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Sweet and Spicy Jerk Chicken

Caribbean jerk flavors go naturally with California raisins.

  • Servings: 6


Jerk Marinade
1 cp Scallions finely chopped
1 tbsp Soy Sauce
1 tbsp Lime Juice fresh
1 1/2 tbsp Jerk Seasoning
1/2 tbsp Garlic about 1 medium clove, chopped
1 tsp Sugar
3/4 tsp Dried Thyme crumbled
1/2 tsp Cinnamon
6 whole Boneless Skinless Chicken Breasts about 4 ounces each
Jerk Sauce
1/2 cp California Raisins
1/4 cp Soy Sauce
1 1/2 tbsp Jerk Seasoning
1/2 tbsp Sugar
1/4 cp Pineapple cushed, with juice
1/2 tbsp Lime Juice
1/4 cp California Golden Raisins for garnish
pc Tropical Fruit Slices for garnish


Marinate Chicken

Prepare 1 day in advance.

In a large bowl, combine all the marinade ingredients; add chicken and marinate overnight in the refrigerator.


Can be prepared 1 day in advance.

Lightly coat the bowl and blade of a food processor with oil or nonstick cooking spray and puree the raisins to make 1/4 cup raisin paste*. (The paste will be very sticky).

Add remaining sauce ingredients except the golden raisins and process until completely smooth.

Transfer sauce to storage container; cover and refrigerate until ready to use.

*Note: Commercially prepared California raisins paste is available from food service and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (1/2 cup natural raisins) until very finely chopped and smooth.

To Assemble

In a small saucepan, heat sauce.

Grill or broil chicken until cooked through and arrange on a serving plate.

Spoon some sauce over each piece and sprinkle with golden raisins.

Garnish with slices of tropical fruit and serve with rice.