Habanero Jerk Chicken

4.7 stars based on 25 votes.
25 ratings
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  • 1 tablespoon finely chopped onion
  • 1 teaspoon dried thyme leaves
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons TABASCO® brand Habanero Pepper Sauce
  • 4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • Hot cooked rice


Combine onion, thyme, sugar, salt, nutmeg and TABASCO® Habanero Sauce in a small bowl and set aside. Pierce chicken with tines of a fork and place in a shallow dish. Spoon or rub seasoning mixture over both sides of each breast half and let marinate for 20 to 30 minutes.

Heat butter and oil in large skillet over medium heat. When bubbling, add chicken and cook 5 to 10 minutes on each side (depending on size of chicken breasts) until browned and no longer pink inside. Serve with rice.

Makes 4 servings.

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  • Name: Colin
    Date: July 21st, 2015
    The seasoning mix also desperately needs a desert spoonful of ground Jamaican all-spice, and one-two cloves of minced garlic.
  • Name: Angie
    Date: June 16th, 2014
    This recipe has become a favorite of ours and the flavors are wonderful! I serve it with white rice and Cuban style black beans for a Caribbean touch.
  • Name: Jody
    Date: March 10th, 2012
    Great dish! I'm sure to make it again. Heat comes through, but more important, the flavor comes through. A side of traditional red rice makes an excellent complement.