Community Pick
Jamaican Jerk Chicken
photo by Probably This
- Ready In:
- 2hrs 15mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 2 tablespoons garlic powder
- 1 tablespoon ground allspice
- 1 tablespoon dried ground thyme
- 1 1⁄2 teaspoons cayenne pepper
- 1 1⁄2 teaspoons ground black pepper
- 1 1⁄2 teaspoons dried ground sage
- 3⁄4 teaspoon ground nutmeg
- 3⁄4 teaspoon ground cinnamon
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 1⁄4 cup vegetable oil
- 1⁄4 cup soy sauce
- 3⁄4 cup white vinegar
- 1⁄2 cup orange juice
- 2 tablespoons lime juice
- 1 scotch bonnet peppers or 2 jalapeno peppers, seeded and chopped finely
- 1 large onion, chopped
- 3 green onions, chopped
- 5 lbs skinless chicken pieces (on the bone)
directions
- In a large casserole with a lid, combine all ingredients except chicken.
- Add chicken, stirring to coat well.
- Cover and refrigerate for 1 hour up to 24 hours.
- First drain, then Bake@ 350 for one hour OR drain and barbecue.
- Serve with steamed white rice.
Questions & Replies
Reviews
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This is a fabulous recipe! Jamaica is DH and I's favorite place away from home, so we love anything that brings us back there. We use this recipe exactly but what we did was made it the night before in our crock pot, refrigerated it overnight, and then used the crock pot to cook it all day. For 5 -6 lbs of Chicken we did it on low for about 7 hrs. The meat was literally falling off the bone, just as we like from the island itself. The perfect blend of spice (heat) and seasoning. Thanks for this! It's a new staple in our house.
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I made this tonight and it was fantastic!!! Followed to the letter but boiled the marinade after removing the chicken until the onions were well cooked. Then strained it through a fine mesh to remove any solids, returned it to the pot and added 2 cups pineapple juice and 2 cups orange juice , and 1/2 cup brown sugar, a bit more salt to taist boiled this together for about 5 min. And thickened with a cornstarch slurry. Brushed this on the chicken the last 5 min.of cooking as a glaze and the remainder as a dip for the chicken. My husband even put it on his rice. First rate recipe , it deserves more than 5 stars.
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This chicken really is extremely delicious. As a Jamaican myself, I consider myself to be a jerk chicken connoisseur of sorts, lol. Anyhow, the flavor that comes out of the chicken with this recipe is ridiculously delicious! Obviously, it's supposed to be spicy... if you are extremely sensitive to spicy foods, tone down the seasonings by using half of the amount of cayenne pepper/regular pepper. I actually think the spice is just right, and I cannot wait to make this dish again!
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Yummy on speed!! Nice and spicy. My wife and I loved it. But being the novice chef I am, I did not realize I was supposed to drain the marinade from the chicken before placing it in the oven. I baked the chicken in the marinade for an hour! I was sure I had ruined it, but my wife told me to drain the marinade and cook the chicken another 40 mins. <br/><br/>IT CAME OUT PERFECT!! It was tender, juicy and exploding with jerk flavor. Now we will bake it in the marinade for the first 20 mins then bake the chicken alone for the remainder of the time.<br/><br/>Great recipe!
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Tweaks
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Stellar!! I gave in to an urge to substitute apple cider vinegar for the white vinegar and wish I hadn't as the flavor was a teensy much sweet for me, but not enough to matter as the flavor was AMAZING! The *only* other tweak I made was to add a few shakes of sriracha sauce to spice things up halfway through the cooking. I used skinless, boneless chicken thighs and chose the crockpot method, cooking on Low for 5 hours. Will DEFINITELY be making this again... grilling, crockpotting, everything!<br/><br/>Oh! And just wanted to mention that right before serving I did thicken up the sauce a tad by sprinkling some Wondra over the bubbling crockpot, stirring it in, then replacing the lid for 5 minutes before serving. Perfect over rice!!
RECIPE SUBMITTED BY
Chefiebig
Canada