Easy Jamaican Jerk Chicken
This smokey and fragrant chicken is best when grilled but can also be roasted in the oven during those cold winter months. It is best served with rice or fried plantains.
Easy Jamaican Jerk Chicken Recipe
Serving Prep Time Cook Time
8-10 4 Hours 20 Mins
8-10 pieces of chicken thighs &/or legs
Salt and pepper to season
4 Tablespoons Jamaican Jerk Spice Blend
1 sprig of thyme
3 scallions chopped
1 onion chopped
2 Scotch Bonnet peppers chopped (or Habanero pepper)
1 1/2 Tablespoon Maggi (or soy sauce)
3 Tablespoons dark brown sugar
4 cloves of garlic chopped
1 1/2 tablespoon fresh ginger
1/2 cup Water
Trim excess fat off of chicken and rub with lemon, salt and pepper
In a food processor or blender, combine the following: Jerk spice, green onions, onion, pepper, soy sauce/ Maggi, brown sugar, garlic, fresh ginger, and Liquid . Pulse for about 30 seconds until blended.
Put chicken in a large ziplock and add marinade. Refrigerate for 4 hours (or overnight).
Remove chicken from marinade (save marinade for later) and place on alightly oiled medium-high heat grill. You may also roast the chicken for 20-25 in the oven at 425F. .
Cook chicken for 12- 20 minutes, turn the pieces often.
Simmer the remaining marinade in a small pan for 5-7 minutes and serve on the side.