Name: Jamaican Jerk Chicken
Prep time: 30 min
Cook time: 25 min
Ingredients: 1 TBSP Vegetable Oil--not Olive oil (I use either Canola or Avocado Oil); 1 TBSP Brown sugar or honey; 1/2 Cup Soy sauce (We use low sodium, and add a 1/4 tsp additional ); 1 TSP Coarse Salt; 1 TSP Freshly grated nutmeg; 1 TSP Dried thyme, crumbled to release the oils; 1 TBSP Fresh ground black pepper; 1 TBSP Allspice berries, coarsely ground (I use a mortar n pestle); 1 TBSP Five-spice powder (there are recipes on line if you want to make your own. I made mine own. ); 2 Cloves Garlic; 2 Scotch Bonnet chiles, chopped; 3 Medium Scallions, chopped; 1 Medium Onion, coarsely chopped; 3-4 LBS Chicken, quartered (You can legs, thighs or breasts if you choose)

Jamaican Jerk Chicken

Pretty close to the real deal without leaving home.

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Prep Time 30

Cook Time 25

Marinade 6

Course Main Course

Cuisine Jamaican

Servings

Equipment

Food processor or blender
1 shallow dish that will hold the chicken and marinade.
Grill
Gloves to handle the peppers. Trust me you need them for the peppers and to massage the marinade into the chicken.

Ingredients

1 TBSP Vegetable Oil–not Olive oil I use either Canola or Avocado Oil
1 TBSP Brown sugar or honey
1/2 Cup Soy sauce We use low sodium, and add a 1/4 tsp additional
1 TSP Coarse Salt
1 TSP Freshly grated nutmeg
1 TSP Dried thyme, crumbled to release the oils
1 TBSP Fresh ground black pepper
1 TBSP Allspice berries, coarsely ground I use a mortar n pestle
1 TBSP Five-spice powder there are recipes on line if you want to make your own. I made mine own.
2 Cloves Garlic
2 Scotch Bonnet chiles, chopped You can use a habanero- i removed the seeds from one, left them in the other. WEAR GLOVES WHEN HANDLING THESE PEPPERS ALWAYS.
3 Medium Scallions, chopped
1 Medium Onion, coarsely chopped
3-4 LBS Chicken, quartered You can legs, thighs or breasts if you choose

Instructions

Combine onion, scallions, chiles, garlic, five-spice, allspice, pepper, thyme, nutmeg,and salt in your food processor/blender. Process until a coarse paste like consistency. While the blender is running on low, add in the soy sauce and oil slowly. It should be coarse, not pureed.
Pour the mixture into a large, shallow dish, add the chicken and coat evenly. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding. If you want a little extra flavor, try to rub some of the marinate under the skin but be careful to not tear or rip the skin.
NOTE: If you are using boneless chicken, limit the time to 6 hours.
Remove from the refrigerator and allow to sit for 30 minutes or until room temperature.
Depending on your grill, you'll want to have it ready to go when the chicken reaches room temperature. You want to grill the chicken over a medium hot fire until well browned and cooked through. Cover while cooking to get a more smokey flavor. Transfer to your serving dish when done

Notes

What to Serve with Jerk Chicken

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Jamaican Jerk Chicken