“Pssst! Hey there food lovers, are you in the mood for something spicy and delicious to tantalize your taste buds? Well, have I got the perfect dish for you! Introducing the most amazing and finger-licking good jerk chicken recipe you’ve ever tasted! Don’t believe me? Check out these mouth-watering images that will make you wanna lick the screen!”
Super Simple Jerk Chicken Recipe
Ingredients:
- 1 whole chicken, cut into pieces
- 1/4 cup jerk seasoning
- 1/4 cup olive oil
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
Instructions:
1. In a large bowl, mix together jerk seasoning, olive oil, soy sauce, brown sugar, and apple cider vinegar until well combined.
2. Add chicken to the bowl and toss until each piece is well coated with the marinade.
3. Cover and let marinate in the fridge for at least 2 hours, or overnight if possible.
4. Once marinated, preheat the oven to 425°F.
5. Place the chicken on a baking sheet and bake for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
6. Serve hot with your favorite sides and enjoy!
“Are you drooling yet? I know I am! But wait, there’s more! For those of you who like a little extra pizzazz in your jerk chicken, we’ve got a Martha Stewart recipe that will knock your socks off!”
Jerk Chicken Recipe & Video | Martha Stewart
Ingredients:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons soy sauce
- 1 tablespoon fresh thyme leaves
- 2 teaspoons ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground pepper
- 4 scallions, green and white parts coarsely chopped
- 4 garlic cloves, coarsely chopped
- 2 Scotch bonnet or habanero chiles, seeded and coarsely chopped
- 1/4 cup packed dark-brown sugar
- 1 tablespoon coarse salt
- 2 tablespoons fresh lime juice
- 2 chickens (3 to 4 pounds each), rinsed and patted dry
Instructions:
1. In a blender or food processor, combine the olive oil, soy sauce, thyme, allspice, cinnamon, pepper, scallions, garlic, chiles, brown sugar, salt, and lime juice; puree until smooth.
2. Cut 3 deep diagonal slashes in each chicken breast and 2 slashes in each leg and thigh.
3. Rub the jerk paste all over the chickens, working it into the slashes.
4. Let marinate overnight in the fridge, turning occasionally.
5. Preheat grill to medium-high or oven to 425°F.
6. Grill or bake the chicken, turning occasionally and basting with remaining paste, until cooked through and juices run clear, 35 to 40 minutes.
7. Let rest 10 minutes before carving and serving hot and spicy with your favorite sides!
“Now that’s what I call a recipe for the books! Give these a try and don’t forget to share your spicy success with your friends! Happy Cooking!”
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