Jamaican Jerk Chicken
Mix this Jamaican jerk marinade recipe up the night before your barbeque party, and you'll be ready to go straight to the grill.
Yield: 4 servings
Preparation Instructions:
Mix the marinade ingredients together, pour over the chicken, and refrigerate overnight (at least 4 to 6 hours, and up to 2 days).
Zip lock bags make great disposable marinating containers.
Throw the left-over marinade away. Grill as desired.
thespicehouse.com
More About This Recipe
This marinade works for any cut of chicken, especially chicken wings. It's also great for fish, but you don't need a long marination time.
I used the Jamaican jerk seasoning to make air fried chicken legs and also skinless/boneless chicken breasts and they were both very juicy and delicious! I let the chicken marinate for over 24 hours in the recipe included in the website. Ordering more now!
This recipe is right up there with some of the best jerk chicken I’ve ever had! I used about 5 lbs. of bone-in, skin-on chicken thighs and had plenty of marinade with the recipe as written. Instead of grilling, I tried roasting. I did 25 minutes on 425* F with convection on, then 25 more minutes at 400 with the convection off. I put the chicken on a sheet pan lined with a rack, and the skin crisped up beautifully. I can’t believe how delicious this is!
I made this last night with chicken thighs. Other than making a half recipe, I followed the recipe. I was prepared for the lip numbing version I remember from Jamaican jerk stands. This was so good—just enough heat. I plan to buy lots more of this seasoning. This free jar won’t last long.
I use this recipe and marinade the wings overnight as noted. You don’t have to double this or get the wings soaking. Just coat them and mix the bowl up or toss the bag around a bit a few times while they are marinading. I put the wings on parchment and bake at 325 for 1 hour. Then I grill them to brown/crisp them up (or broil for a few minutes). Absolutely my favorite wing ever.
Perhaps the best chicken I’ve ever tasted. Marinate chicken thighs overnight, then grill, letting some of the skin get good and crispy. Try a 6 oz can of pineapple juice instead of fresh orange and lime juice.
I always serve this with Jamaican Rice And Peas. Rice, kidney beans, coconut milk, thyme, onion and garlic. Excellent meal!
I use this marinade all the time. In addition to chicken, I use it on a pork roast. Make sure that it has a ‘fat cap.’ I score it with a knife and spread the marinade all over it, put it in a bag and leave it for about two days. They I slowly roast it for 8 hours at 275 degrees. You can serve it as a main dish or pull it apart for hot sandwiches.
This is hands-down the absolute best spice mix I have had from here, and I’ve tried quite a few of them. Just follow the recipe on the bottle. Kids love it, adults love it. If you’re looking for a wonderful accompanying side dish, Indonesian yellow rice is phenomenal (nasi kuning) http://www.food.com/recipe/indonesian-yellow-rice-337271 is a good recipe, the one I use for my rice cooker can be found in the ultimate rice cooker cookbook. They pair wonderfully. For a vegetable I would go with stir fry hollow vegetable (ong choy) with garlic or fried plantains.
Save the marinade, simmer it for a few minutes to kill any germs and use as a dipping sauce.
Do not throw the wing tips away. Place them in a 1 gallon freezer bag and when you make stock, add then to the stock.
Made the recipe as directed and poured into a ziplock filled with 4 boneless, skinless breasts. Reserved a few tablespoons on the side for rice. I only marinated for 1.5 hours in the fridge and then grilled the chicken. Really great flavor. I would be wary of marinating for longer than 2 hours, though, as the acids in the citrus could turn the chicken mealy. The only thing penetrating the chicken is the soy and any salt in the spice mix anyways. The marinade is really only a surface flavoring.