Jerk Chicken

Jerk Chicken

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Serves: 4-6,Yield: 8.0pieces

    • About This Recipe

    “This recipe came to me by way of the February 2005 Zaar recipe adoption. Don’t let the amount of vinegar concern you. The finished product does not have a sour taste at all, and I was quite pleased with the recipe.The only changes I made were to reduce the amount of salt and increase the amount of chicken, as the marinade makes a substantial amount.If you choose to halve the recipe, I would recommend using the full amount of the marinade ingredients to keep the flavor in balance. Note: edited 3/19/07 to add freezing instructions for OMAC.”

    Ingredients

  • 1tablespoonground allspice
  • 1tablespoondried thyme
  • 1 1/2 teaspoonscayenne pepper
  • 1 1/2 teaspoonsblack pepper
  • 1 1/2 teaspoonsground sage
  • 3/4 teaspoongrated nutmeg
  • 3/4 teaspooncinnamon
  • 1 -2teaspoonsalt
  • 2tablespoonsgarlic powder
  • 1tablespoonsugar
  • 1/4 cupsoy sauce
  • 3/4 cupcider vinegar
  • 1/2 cuporange juice
  • 1/4 cupolive oil
  • 1cupminced onion
  • 3green onions, chopped( green included)
  • 8chicken pieces

    • Directions

  • In large food storage bag combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, sugar,soy sauce, vinegar, orange juice, and olive oil.
  • Add onion and green onion.
  • Combine well.
  • Add chicken and allow to marinate refrigerated overnight, turning occasionally.
  • Remove chicken from marinade and bring to room temperature.
  • If you wish to baste your chicken while grilling, bring the marinade to a hard boil in a medium saucepan to avoid any contamination.
  • Grill chicken over hot coals or gas grill 6-10 minutes per side until juices run clear, basting occasionally.
  • I have been told this recipe works well for those of you who do OMAC as follows:
  • To freeze, mix marinade in large freezer bag, add chicken, then seal,lable and freeze.
  • To serve, thaw in fridge overnight and then grill as directed.

    • Reviews

  • “I’ve never made Jerk Chicken before, so decided to try this and all I can say is WOW!My DH and a friend of ours loved it!I only used 1/2 cup of the cider vinegar as that is all I had but I followed the recipe exactly other than I marinated it for 7 hours instead of overnigh.Thanks I’ll be making this again!”

  • “I haven’t had jerk chicken in Jamaica like some reviewers, so I’m giving the benefit of the doubt with 4 stars instead of 3.Now, don’t get me wrong- this makes for a tasty chicken and I enjoyed it. But in all honesty, this tastes like it was marinated in salad dressing. Is this what Jerk chicken is supposed to taste like? There’s no great spice kick like I was expecting. Definitely no heat. (Yes, I followed the recipe exactly, for once in my life).I should have read a few other recipes first. They include things like ginger, fresh garlic, and scotch bonnet peppers. That seems way more authentic to me- or perhaps jerk chicken is just, by nature, boring.”

  • “This marinade makes the chicken delicious! I use it on chicken wings and grill them up. They make a wonderful hors de voure. I make it exactly as listed, using 1 tsp of salt.”

  • “This tasted very like the chicken I had in the Caribbean, a great belnd of spices.BBQing is best for crispy skin, but if you’re doing lots for a party I found you can roast them in baking trays at a high heat for 30 minutes then crisp them quickly under the (British) grill.”

  • “This was okay.I found the allspice to be overpowering in the recipe.We have never had jerk chicken before so it may just not be a combination of tastes we are used to.The chicken was however very moist.”

  • “My friend and I enjoyed this so much!I loved the blend of spices and we both think it is well deserving of the 5 stars we gave it, and would give it more if we could!Just what I was looking for!”

  • “We really enjoyed this and will definitely be making again. I sliced two large chicken breasts and made half of the marinade. It’s too cold here in Canada for me to grill right now, so I pan fried it in the marinade – delicious! Really good combo of spices and a perfect heat level for us! Thanks for the recipe, BonnieZ.”

  • “This was really good.My teen-aged daughter ate most of the pieces.She is not a big fan of chicken but she absolutely loved this.She has already asked when I plan to make it again.”

  • “We liked this alot.I served it with rice and a green salad. I made theentire amount, too much for the two of us, so I did freeze the remainder for a later meal. Thanks for the recipe, BonnieZ”

  • “I fell in love with Jerk Chicken several years ago in Jamaica.This tastes exactly like the chicken they served at the resort.It is really fabulous!I left out the Cayenne, because it would be too hot for my kids.It still had the most amazing flavor.After I put the chicken on the grill, I boiled the marinade for about 10 minutes.This killed the bacteria and concentrated the flavors and I served it as a sauce alongside the chicken.FABULOUS!!!!!”

  • “This recipe is AWESOME.The only changes I made was decreasing the amount of cayenne pepper to 1 tsp.I added lawyers and some soul seasoning. I also added 2 tbsp of mango rum that I got from the Bahamas. Super tasty!”

  • “I’ve never had it in Jamaica, and I had to make a few changes based on what was around (added clove and nutmeg and upped some other spices because of no allspice, used some jam and some lime juice because of no OJ, and used about half the cayenne since I was doing less chicken and it was boneless). Anyway, I let it marinate overnight and the chicken grilled up nicely. I boiled the excess and used it as a glaze/sauce for some cooked carrots (the sweet/spicy thing was good), and served it with polenta as a balance for the spice. I will do this again, and do better with my list-making next time!”

  • “This recipe is absolutely awesome! It’s without a doubt the BEST Jerk Chicken recipe I’ve ever found!!! Tastes exactly like the jerk chicken we had in Jamaica!”

  • “The best, very best jerk recipe I have found.Finally, the flavors balance perfectly!Will use this again and again, Bonnie.Thnx for posting!”

  • “This is an outstanding marinade.It made me love chicken legs and I don’t care for dark meat chicken at all!Lovely, subtle and complex flavors.One of the best jerk marinades I’ve ever tried.I can’t wait to try it on pork chops!Made exactly as written using pre-frozen chicken legs. I put the whole thing back in the freezer ’til I was ready to cook the chicken. I baked mine as my grilling “chef” was worn out from a day of gardening.To freeze: Mix the marinade directly in the storage bag. Add chicken pieces.Double bag (to prevent spills) and freeze.To cook: Thaw overnight in refrigerator.Grill as directed or Pour chicken and marinade into 9X13 pan and bake at 350 until juices run clear.”

  • “This was great. I marinated it for about 14 hours and the flavors really came through. I added three serrano chiles to the marinade (I couldn’t find decent habaneros) and they gave it a little extra heat zing. We will definitely make this again. Thanks for posting.”

  • “wonderful!!Tastes just like the Jerk we ate in Jamaica!!”

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