Jamaican Jerk Chicken
COMMENTS
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Dequavious on
This is so fricken sweet me man
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Andrea on
LOVE LOVE LOVE!!! THE BEST! Even my picky eater loves this when I make Jamaican jerk chicken over rice!
Jamaican Jerk Chicken
Jamaican Jerk Chicken
By John Beaver
6-8
3.5 hours
45 minutes
The heat of dried habanero chiles combines with the warmth of cinnamon and ginger and a touch of brown sugar sweetness in our Jamaican Jerk blend. The blend is medium-hot on its own, but gets extra spicy in this marinade with the addition of extra chiles. It's delicious on grilled chicken, but it also works wonders on roasted potatoes and other veggies.
Ingredients
2.5 to 3 lbs bone-in chicken pieces, such as leg quarters
4 tablespoons Oaktown Spice Shop Jamaican Jerk Seasoning
3 tablespoons white vinegar
- 3 green onions
2 tablespoons vegetable oil
2 teaspoons salt
- 1/2 cup orange juice
2 tablespoons soy sauce
- 2 cloves garlic
- Juice of 2 limes
1 dried Scotch Bonnet chile (adjust to taste)
- 1 onion (optional)
Directions
Combine the Jamaican Jerk spice blend, white vinegar, green onions, vegetable oil, salt, orange juice, soy sauce, garlic, lime juice, dried chile and onion, if using, in a blender until smooth. Pour over the chicken. Cover, and let marinate for 2 to 3 hours.
Grill, roast, or fry, basting marinade over meat as it cooks.
DELICIOUS!! I have made so many jerk recipes and this is a great one for sure! I used a fresh habañero instead of dried scotch bonnet and it was wonderful. The Jamaican Jerk Seasoning is a perfect combination and balance of all the spices you want without having to combine them yourself. A gift to your spice cabinet and a recipe I will absolutely make again. Great on other proteins beyond chicken (including as a jerk burger grilling sauce). Yum!