Jerk Chicken

Recipes

Jerk Chicken

4 minutes read

Jerk Chicken

Ingredients:

  • 4 chicken thighs (skin on, bone in)
  • 2 tablespoons of ground allspice
  • 2 tablespoons of thyme leaves
  • 1 tablespoon of cinnamon
  • 1 tablespoon of nutmeg
  • 1 tablespoon of ginger, minced
  • 3 cloves of garlic, minced
  • 1 tablespoon of brown sugar
  • 2 tablespoons of soy sauce
  • Juice of one lime
  • 2 Scotch bonnet peppers, chopped (adjust based on your spice preference)
  • Salt and pepper to taste
  • 1/4 cup of olive oil
  • 1/2 cup of orange juice
  • 3 green onions, chopped

Ingredients:

  • 4 chicken thighs (skin on, bone in)
  • 2 tablespoons of ground allspice
  • 2 tablespoons of thyme leaves
  • 1 tablespoon of cinnamon
  • 1 tablespoon of nutmeg
  • 1 tablespoon of ginger, minced
  • 3 cloves of garlic, minced
  • 1 tablespoon of brown sugar
  • 2 tablespoons of soy sauce
  • Juice of one lime
  • 2 Scotch bonnet peppers, chopped (adjust based on your spice preference)
  • Salt and pepper to taste
  • 1/4 cup of olive oil
  • 1/2 cup of orange juice
  • 3 green onions, chopped

Instructions:

  1. Make the Marinade:
    • In a blender or food processor, combine the allspice, thyme, cinnamon, nutmeg, ginger, garlic, brown sugar, soy sauce, lime juice, Scotch bonnet peppers, salt, pepper, olive oil, orange juice, and green onions. Blend until smooth.
  2. Marinate the Chicken:
    • Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
  3. Prepare the Grill:
    • Preheat your grill to medium-high heat. Remove the chicken from the marinade, shaking off any excess. Do not discard the marinade.
  4. Grill the Chicken:
    • Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the chicken is charred on the outside and cooked through. Baste occasionally with the reserved marinade during the first half of cooking to enhance the flavor.
  5. Simmer the Remaining Marinade:
    • While the chicken is grilling, pour the remaining marinade into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes, until thickened. This can be used as a sauce to drizzle over the cooked chicken.
  6. Serve:
    • Once the chicken is fully cooked, let it rest for a few minutes before serving. Serve the jerk chicken with a drizzle of the cooked marinade and sides such as rice and peas or a fresh salad.

Instructions:

  1. Make the Marinade:
    • In a blender or food processor, combine the allspice, thyme, cinnamon, nutmeg, ginger, garlic, brown sugar, soy sauce, lime juice, Scotch bonnet peppers, salt, pepper, olive oil, orange juice, and green onions. Blend until smooth.
  2. Marinate the Chicken:
    • Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
  3. Prepare the Grill:
    • Preheat your grill to medium-high heat. Remove the chicken from the marinade, shaking off any excess. Do not discard the marinade.
  4. Grill the Chicken:
    • Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the chicken is charred on the outside and cooked through. Baste occasionally with the reserved marinade during the first half of cooking to enhance the flavor.
  5. Simmer the Remaining Marinade:
    • While the chicken is grilling, pour the remaining marinade into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes, until thickened. This can be used as a sauce to drizzle over the cooked chicken.
  6. Serve:
    • Once the chicken is fully cooked, let it rest for a few minutes before serving. Serve the jerk chicken with a drizzle of the cooked marinade and sides such as rice and peas or a fresh salad.

Jerk Chicken

Ingredients:

  • 4 chicken thighs (skin on, bone in)
  • 2 tablespoons of ground allspice
  • 2 tablespoons of thyme leaves
  • 1 tablespoon of cinnamon
  • 1 tablespoon of nutmeg
  • 1 tablespoon of ginger, minced
  • 3 cloves of garlic, minced
  • 1 tablespoon of brown sugar
  • 2 tablespoons of soy sauce
  • Juice of one lime
  • 2 Scotch bonnet peppers, chopped (adjust based on your spice preference)
  • Salt and pepper to taste
  • 1/4 cup of olive oil
  • 1/2 cup of orange juice
  • 3 green onions, chopped

Ingredients:

  • 4 chicken thighs (skin on, bone in)
  • 2 tablespoons of ground allspice
  • 2 tablespoons of thyme leaves
  • 1 tablespoon of cinnamon
  • 1 tablespoon of nutmeg
  • 1 tablespoon of ginger, minced
  • 3 cloves of garlic, minced
  • 1 tablespoon of brown sugar
  • 2 tablespoons of soy sauce
  • Juice of one lime
  • 2 Scotch bonnet peppers, chopped (adjust based on your spice preference)
  • Salt and pepper to taste
  • 1/4 cup of olive oil
  • 1/2 cup of orange juice
  • 3 green onions, chopped

Instructions:

  1. Make the Marinade:
    • In a blender or food processor, combine the allspice, thyme, cinnamon, nutmeg, ginger, garlic, brown sugar, soy sauce, lime juice, Scotch bonnet peppers, salt, pepper, olive oil, orange juice, and green onions. Blend until smooth.
  2. Marinate the Chicken:
    • Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
  3. Prepare the Grill:
    • Preheat your grill to medium-high heat. Remove the chicken from the marinade, shaking off any excess. Do not discard the marinade.
  4. Grill the Chicken:
    • Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the chicken is charred on the outside and cooked through. Baste occasionally with the reserved marinade during the first half of cooking to enhance the flavor.
  5. Simmer the Remaining Marinade:
    • While the chicken is grilling, pour the remaining marinade into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes, until thickened. This can be used as a sauce to drizzle over the cooked chicken.
  6. Serve:
    • Once the chicken is fully cooked, let it rest for a few minutes before serving. Serve the jerk chicken with a drizzle of the cooked marinade and sides such as rice and peas or a fresh salad.

Instructions:

  1. Make the Marinade:
    • In a blender or food processor, combine the allspice, thyme, cinnamon, nutmeg, ginger, garlic, brown sugar, soy sauce, lime juice, Scotch bonnet peppers, salt, pepper, olive oil, orange juice, and green onions. Blend until smooth.
  2. Marinate the Chicken:
    • Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
  3. Prepare the Grill:
    • Preheat your grill to medium-high heat. Remove the chicken from the marinade, shaking off any excess. Do not discard the marinade.
  4. Grill the Chicken:
    • Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the chicken is charred on the outside and cooked through. Baste occasionally with the reserved marinade during the first half of cooking to enhance the flavor.
  5. Simmer the Remaining Marinade:
    • While the chicken is grilling, pour the remaining marinade into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes, until thickened. This can be used as a sauce to drizzle over the cooked chicken.
  6. Serve:
    • Once the chicken is fully cooked, let it rest for a few minutes before serving. Serve the jerk chicken with a drizzle of the cooked marinade and sides such as rice and peas or a fresh salad.