Reader Favorites

Reader Favorites
Reader Favorites

Salad Recipes

Salad Recipes
Salad Recipes

Game Day Recipes

Game Day Recipes
Game Day Recipes

Jamaican Jerk Chicken

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

I used some hot jalapeno's 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.
Jamaican Jerk Chicken Marinade
In a food processor or blender add 6 whole Chopped Scallions, 5 Jalapenos with stems removed, 2" piece Peeled Ginger, 6 cloves Garlic, 1/3 cup Grapeseed 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, and 1/2 teaspoon Ground Cinnamon.Marinate Jamaican Jerk Chicken
Marinate 3 pounds of Drumsticks or Thighs, for at least 6 hours, or overnight.
Barbecue Jamaican Jerk Chicken
Heat barbecue to medium heat, and oil barbecue grates. Cook chicken over medium heat until deep mahogany brown, and at least 175-180 degrees on an instant read thermometer.

Garnish with chopped scallions if desired.



Yield: 6 Servings

Jamaican Jerk Chicken

Easy to make barbecue Jamaican Jerk Chicken from Serena Bakes Simply From Scratch.
prep time: 10 MINScook time: 40 MINStotal time: 50 mins

INGREDIENTS:


  • 6 whole Scallions, Chopped
  • 5 whole JalapeƱos, Stems Removed
  • 2" Piece Ginger Peeled
  • 6 cloves Peeled Garlic
  • 1/3 cup Grapeseed 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 or Thighs
Garnish
  • Sliced Scallions

INSTRUCTIONS


  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 until deep mahogany brown, and at least 175-180 degrees on an instant read thermometer.
Created using The Recipes Generator

Barbecued Jamaican Jerk Chicken

No comments

Serena Bakes Simply From Scratch Copyright © 2011-2017 All Rights Reserved. Powered by Blogger.