Jamaican Jerk Chicken
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Create a slice of Caribbean heaven with this bold and zippy Jamaican Jerk Chicken recipe. Jerk chicken, the emblematic street food of Jamaica, is traditionally cooked for hours over coals and fresh pimento bark, filling colorful, open-air shacks with a smoky haze and irresistible, mouthwatering aroma that call to passersby. With a little help from a delicious marinade made with our Jamaican Jerk Seasoning Blend, this version captures the exotic flavor, lip-smacking spiciness and juicy tenderness of its traditional counterpart without all of the hard work. The Spice Hunter Jamaican Jerk Seasoning Blend combines hot black and red pepper with warm, aromatic spices like cloves and allspice, laced with thyme, ginger and brown mustard seed. A lively combination of spices that, when mixed with brown sugar and crunchy white and green onions in a marinade, envelops chicken or pork with a dreamy Caribbean flavor and locks in juices when cooking. Whether you choose to bake, grill or barbecue, this recipe ensures a bold, spicy-sweet coating and juicy, succulent chicken. It’s a joyful main dish perfect for parties, your next summer grill out, or adventurous weeknight meals. Start marinating the night before for especially easy day-of preparation. Once you try this recipe, you’ll discover why Jamaican Jerk Chicken Seasoning is one of our fans’ favorites. Shake onto vegetables and drizzle with olive oil before roasting for distinct island flavor. When preparing rice, try replacing water with chicken broth and a dash of the Jamaican spice blend. We recommend pairing with a light, cool dessert like Peach Sorbet or fresh fruit to balance the heat and cool your taste buds.
- 1 large white onion, roughly chopped
- 1 bunch green onions, roughly chopped
- ⅔ cup soy sauce
- ⅓ cup lime juice
¼ cup The Spice Hunter Jamaican Jerk Blend
- ⅓ cup brown sugar
- ⅓ cup vegetable oil
- 8 pieces bone-in, skin-on chicken
For marinade, combine all ingredients, except chicken, in a food processor or blender and coarsely puree. Pour marinade into a zip-top bag, add chicken and coat well. Refrigerate for 10-12 hours. Remove chicken from marinade, place on a baking pan and bake at 400⁰F for about 45 minutes or until chicken is cooked through. Alternately, grill or barbecue as desired until done. Discard marinade.