We live off the BBQ this time of year, and Jamaican Jerk Chicken marinade recipe is a delicious way to keep the flavors changed up. It's an interesting balance of sweet and spicy. 

I used some hot jalapeños I have growing in the yard with the addition of cayenne pepper, because it's what I had. 

Traditionally Jerk Chicken has scotch bonnet or habanero peppers, but running to the store was out of the question on this day. Sometimes you just make due with what you have, and this was one of those days.

I really feel Jerk Chicken needs to be barbecued for the ultimate flavor, and at least 6 hours in the marinade to allow the flavors to penetrate the chicken. The smokiness of the barbecue really adds to the flavors.

It's a summertime must make, as long as you like spicy food.

In a food processor or blender add: 

• 6 whole Chopped Scallions
• 5 Jalapeños with stems removed
• 2" piece Peeled Ginger
• 6 cloves Garlic
• 1/3 cup Grapeseed Oil or Mild Flavor Cooking Oil like Avocado
• 1/3 cup Lime Juice
• 2 tablespoons Brown Sugar
• 2 tablespoons Apple Cider Vinegar
• 1 tablespoon Soy Sauce
• 1 tablespoon Dried Thyme
• 1 tablespoon Allspice
• 1 tablespoon Salt
• 1 tablespoon Black Pepper
• 1 tablespoon Granulated Garlic
• 1 teaspoon Cayenne Pepper 
• 1 teaspoon Smoked Paprika
• 1 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Cloves
• 1/2 teaspoon Ground Cinnamon

Marinate 3 pounds of Drumsticks, Thighs, Chicken Wings, or Breast Meat, for at least 6 hours, or overnight.

Heat barbecue to medium heat, and oil barbecue grates. Cook chicken drumsticks, thighs, or wings over medium heat until deep mahogany brown, and at least 175-180 degrees on an instant read thermometer.

Garnish with chopped scallions if desired.

What to serve with Jamaican Jerk Chicken:

• One Skillet Caribbean Curry Chicken Red Beans and Rice
• Red Beans and Rice
• Collard Greens
• Caribbean Confetti Rice from A Spicy Perspective
• Caribbean Corn from Life Currents
•  Jamaican Rice and Peas from GrandBaby Cakes
• Fried Plantains from GrandBaby Cakes

We also love these other Chicken Recipes:

• Greek Chicken Marinade
• Extra Crispy Fried Chicken
• Honey Mustard Chicken
• Fried Hot Wings

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Caribbean, Jamacaican

Yield: 6

Author: Serena Bakes Simply From Scratch

Jamaican Jerk Chicken

Jamaican Jerk Chicken Recipe is a favorite marinade on the grill from Serena Bakes Simply From Scratch.

5 out of 5 based on 1 user ratings

prep time: 6 H & 10 Mcook time: 40 Mtotal time: 6 H & 50 M

ingredients:

Jamaican Jerk Chicken Marinade

• 6 whole Scallions, Chopped
• 5 whole Jalapeños, Stems Removed
• 2" Piece Ginger Peeled
• 6 cloves Peeled Garlic
• 1/3 cup Grapeseed Oil  or Light Flavored Cooking Oil
• 1/3 cup Lime Juice
• 2 tablespoons Brown Sugar
• 2 tablespoons Apple Cider Vinegar
• 1 tablespoon Soy Sauce
• 1 tablespoon Dried Thyme
• 1 tablespoon Allspice
• 1 tablespoon Salt
• 1 tablespoon Black Pepper
• 1 tablespoon Granulated Garlic
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Smoked Paprika
• 1 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Cloves
• 1/2 teaspoon Ground Cinnamon
• 3 pounds Chicken Drumsticks, Thighs, or Chicken Wings

instructions:

How to cook Jamaican Jerk Chicken

1. Place all ingredients except Chicken into a food processor or blender, and puree until smooth.
2. Pour mixture over chicken, and marinate for 6 hours, or overnight.
3. Heat barbecue to medium heat, and oil barbecue grates. Cook chicken over medium heat using off set heat until deep mahogany brown, and at least 175-180 degrees on an instant read thermometer.

Calories
475

Fat (grams)
35.9

Sat. Fat (grams)
8

Carbs (grams)
12.2

Fiber (grams)
2

Sugar (grams)
4.8

Protein (grams)
26.2

Sodium (milligrams)
1419

Cholesterol (grams)
107

Calories are estimated.

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© 2017 Serena Bakes Simply From Scratch

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