Name: Jerk Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 3 to 6
Ingredients: 6 chicken thighs (or other pieces of chicken); 1 thumb-sized piece of ginger, peeled and shredded; 6 cloves of garlic, peeled; 1 large onion, diced; 1 small bunch of spring onions, chopped; A few sprigs of fresh thyme (leaves only); 1 Scotch bonnet or other chili of your choice, deseeded; Juice of 1 lime or lemon; 2 tbsp white vinegar; 1 tsp allspice; 1 tsp cinnamon; 1 tsp nutmeg; 1 tsp turmeric; 2 tbsp olive oil; 4 or 5 tbsp dark soy sauce (replacing the salt); Salt and pepper, to taste

"Experience the bold, fiery flavors of authentic Jamaican jerk chicken, marinated in a spice-packed blend of Scotch bonnet chili, allspice, ginger, and thyme. Grilled or broiled to juicy, charred perfection, this Caribbean classic delivers smoky heat and irresistible taste. Customize the spice level for your perfect bite."

Method 4 Steps

1

Prepare the marinade by blending all the ingredients in a food processor until smooth and dark. (See photo.)
2

Arrange the chicken pieces in a large glass dish, pour the marinade over, cover, and refrigerate overnight if possible.
3

Grill the chicken over hot coals on a barbecue, basting occasionally with the marinade; alternatively, broil in the oven at 200°C (400°F) on an oiled stainless-steel rack set over a large baking dish, basting several times.
4

Serve hot with fries or rice and beans and a salad.

Jerk Chicken

🥗 Ingredients (16 items)

Method 4 Steps

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