Oh my goodness, have I got a recipe for you all today. It’s a Jamaican Jerk Chicken recipe that will knock your socks off. I can’t get enough of this dish. It’s spicy, flavorful, juicy, and oh so delicious. Trust me, you’ll want to make this one ASAP.
Jamaican Jerk Chicken
Ingredients:
- 4 lbs chicken breasts or thighs
- 1 cup chopped scallions
- 1/2 cup chopped onion
- 1/4 cup jamaican allspice
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 2 tablespoons lime juice
- 2 tablespoons chopped habanero pepper
- 1 tablespoon minced garlic
- 1 tablespoon dried thyme
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
Instructions:
- To make the marinade, combine the scallions, onion, allspice, brown sugar, soy sauce, vegetable oil, vinegar, lime juice, habanero pepper, garlic, thyme, cinnamon, nutmeg, and cayenne pepper in a blender or food processor. Pulse until smooth.
- Pour the marinade into a large bowl or resealable plastic bag. Add the chicken and toss to coat. Marinate in the refrigerator for at least 2 hours or overnight.
- Preheat an outdoor grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
- Grill the chicken for 6-8 minutes per side, or until cooked through. Serve hot.
This dish is perfect for a summer BBQ or a weeknight dinner. The spices are so well balanced and the chicken comes out so juicy and flavorful. I love serving it with some plantains and a cold beer.
Jerk Chicken
Ingredients:
- 4 lbs chicken breasts or thighs
- 1 cup chopped scallions
- 1/2 cup chopped onion
- 1/4 cup jamaican allspice
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 2 tablespoons lime juice
- 2 tablespoons chopped habanero pepper
- 1 tablespoon minced garlic
- 1 tablespoon dried thyme
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
Instructions:
- To make the marinade, combine the scallions, onion, allspice, brown sugar, soy sauce, vegetable oil, vinegar, lime juice, habanero pepper, garlic, thyme, cinnamon, nutmeg, and cayenne pepper in a blender or food processor. Pulse until smooth.
- Pour the marinade into a large bowl or resealable plastic bag. Add the chicken and toss to coat. Marinate in the refrigerator for at least 2 hours or overnight.
- Preheat an outdoor grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
- Grill the chicken for 6-8 minutes per side, or until cooked through. Serve hot.
This dish is perfect for a summer BBQ or a weeknight dinner. The spices are so well balanced and the chicken comes out so juicy and flavorful. I love serving it with some plantains and a cold beer.
So there you have it, folks. Two incredible Jamaican Jerk Chicken recipes that are sure to make your taste buds dance. Give them a try and let me know what you think!
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