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Simple Jamaican Jerk Chicken with Marinade

May 16, 2021 2 Comments

1/Serves - 4

Spice level - Hot

Ingredients:

tsp - teaspoon

tbsp - tablespoon

Items In g In Numbers

Whole chicken with skin

(make slits all over the 

chicken for better penetration of

the seasoning)

1 kg 

Legs tastes the best.

 

Onion  150 g Usually 1 medium sized
Salt (per liking) 22 g 1 1/2 tbsp
Vinegar 7 ml 1/2 tbsp
Soy sauce 7 ml 1/2 tbsp
Spring onion 20 g 1/4 cup
Lemon juice 5ml 1 tsp

The Chick and the Jerk seasoning

45 g 2 1/2 tbsp
Scotch Bonnet or habanero pepper 15 g

Use 1 scotch bonnet or 2 habanero peppers.

If you don't have these use 2 tbsp black pepper instead

Garlic

20 g 5 cloves

Ginger

 30 g about 4 inches
Oil 30 ml 2 tbsp

 

 

Step1: Marinade

Part 1:

Onion, Spring onion, Pepper, Ginger, Garlic, lemon juice,Soy Sauce,  Vinegar, oil. 

Blend all these above items in a blender into a thick paste

Part 2:

Mix 1 tbsp salt and 2 1/2 tbsp of the jerk seasoning together and start rubbing it all over the chicken and coat it really well on all side and under the skin.

Now pour the marinade all over the chicken especially in the slits and under the skin. And let it sit in the refrigerator for at least 3 hours (overnight is even better)

Save some marinade for coating while grilling

Step 2: BBQ

In Conventional Oven

Heat up the grill or oven at 350 F and cook 30 mins on one side and 30 mins on the other accordingly constantly applying oil and the left over marinade every 15 mins. 

Finally put the skin side on the top and broil in a low heat it for 5 -7 minutes to get that nice charring.

In BBQ Grill:

Heat up the grill to 400F and cook 25 mins on one side and 25 mins on the other till you see nice charring on the skin constantly rubbing some oil and the left over marinade.

Finally sprinkle some of the jerk seasoning on the chicken and enjoy!


2 Responses

Admin

June 15, 2021

Hey Judy,

That is the way to go. We are glad you enjoyed the jerk seasoning blend and the recipe. Happy cooking!

Judy

June 14, 2021

We made this with bone in and skin on Chicken Thighs. OMG, absolutely delicious and not too spicy but you can make it as spicy as you would like. The flavour is wonderful and intense!

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