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Jamaican Jerk Chicken
Jamaican Jerk Chicken
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Cook Time:
60 minutes
Total Time:
1500 minutes
Spicy Jamaican jerk chicken marinated overnight for maximum flavor, perfect for baking or grilling.
Ingredients:
  • 1/2 cup malt vinegar (or white vinegar)
  • 2 tablespoons dark rum
  • 2 Scotch bonnet peppers (or habaneros), with seeds, chopped
  • 1 red onion, chopped
  • 4 green onion tops, chopped
  • 1 tablespoon dried thyme or 2 Tbsp fresh thyme leaves, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 4 teaspoons ground allspice
  • 4 teaspoons ground cinnamon
  • 4 teaspoons ground nutmeg
  • 4 teaspoons ground ginger
  • 2 teaspoons molasses
  • 1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
  • 1/2 cup lime juice
  • Salt and pepper
Instructions:
  • Create the jerk marinade by blending vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses in a blender until smooth.
  • To marinate the chicken, place it in a spacious freezer bag or a large non-reactive bowl/dish. Pour lime juice over the chicken and ensure it's well-coated. Rub the jerk paste over the chicken pieces until fully coated (wearing gloves is recommended). Seal the bag or cover the dish with plastic wrap and refrigerate overnight.
  • Prepare the marinade sauce by transferring it from the bag to a small saucepan. Bring it to a boil, then lower the heat and let it simmer for 10 minutes. Use this flavorful sauce for basting the chicken while grilling or roasting. If desired, set aside a portion of the marinade for serving with the cooked chicken or mix it with ketchup and soy sauce for a tasty dipping sauce.

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