Jamaican Jerk Chicken
Jamaican Jerk Chicken
Jamaican Jerk Chicken
By John Beaver
Rated 5.0 stars by 2 users
Author:
By John Beaver
Servings
6-8
Prep Time
3 hours 5 minutes
Cook Time
45 minutes
The heat of dried habanero chiles combines with the warmth of cinnamon and ginger and a touch of brown sugar sweetness in our Jamaican Jerk blend. The blend is medium-hot on its own, but gets extra spicy in this marinade with the addition of extra chiles. It's delicious on grilled chicken, but it also works wonders on roasted potatoes and other veggies.
Ingredients
-
2.5 to 3 lbs bone-in chicken pieces, such as leg quarters
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4 tablespoons Oaktown Spice Shop Jamaican Jerk Seasoning
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3 tablespoons white vinegar
- 3 green onions
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2 tablespoons vegetable oil
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2 teaspoons salt
- 1/2 cup orange juice
-
2 tablespoons soy sauce
- 2 cloves garlic
- Juice of 2 limes
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1 dried Scotch Bonnet chile (adjust to taste)
- 1 onion (optional)
Directions
Combine the Jamaican Jerk spice blend, white vinegar, green onions, vegetable oil, salt, orange juice, soy sauce, garlic, lime juice, dried chile and onion, if using, in a blender until smooth. Pour over the chicken. Cover, and let marinate for 2 to 3 hours.
Grill, roast, or fry, basting marinade over meat as it cooks.
LOVE LOVE LOVE!!! THE BEST! Even my picky eater loves this when I make Jamaican jerk chicken over rice!