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Jerk Chicken

Updated June 14, 2018

Ingredients

  • 6 to 8 green onions, diced
  • 1 medium-sized onion, diced
  • 2 to 4 scotch bonnet peppers or jalapeno peppers, seeded and minced
  • 3/4 cup soy sauce
  • 1/2 cup red wine vinegar
  • 1/4 cup vegetable oil
  • 1/4 cup brown sugar
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon whole cloves, crushed
  • 1 teaspoon black peppercorns, crushed
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 pound skinless, boneless chicken breast, cut into strips

Instructions

Place all ingredients except chicken in a food processor fitted with a metal blade. Process for 10 to 15 seconds at high speed. Place the chicken in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours. Preheat grill until coals are gray to white. Remove the chicken from the marinade and drain off any excess liquid. Place on the oiled grill and cook for 4 to 5 minutes on each side, or until the chicken is white in the center. Serve the chicken with fried plantains, pumpkin rice with kale, and steamed okra. Jerk chicken can also be baked in the oven. Pour the jerk marinade over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours, turning after 3 hours. Remove the chicken pieces and place on a baking sheet. Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily away from the bone. Bake 30 to 40 minutes if using chicken breast strips.

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I've been thinking more about this recipe. It would also be good cooked on a hot griddle instead of out outside on coals. It is not always possible to make a fire. I definitely want to have this with the fried plantains. I love them! I haven't eaten them in ages and had forgotten all about them until I saw this suggestion. This is also such an easy recipe to make.

I agree with the scotch bonnet peppers. They do have a nice heat but also a nice flavor. There are a lot of flavor combinations in this recipe but they sound fantastic. I have never eaten jerk chicken but I am going to try this. Do you have to put the marinade on chicken? I often hear about jerk chicken but what about adding this to pork or lamb chops?

Jerk chicken has so much flavor. If you really like heat, go with scotch bonnet peppers.They have heat about like a habenero pepper. If you need it fairly mild, go with the jalapeno peppers. The brown sugar will temper the heat of the scotch bonnets a bit. But, it will still be hot. Very complex flavor in this. I would make it again.

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