This Jerk Marinade EXPLODES with Flavor! A spicy Jamaican mixture including hot chili peppers, allspice, cinnamon, and thyme.
- 4 medium chicken breasts* about 1 3/4 pounds
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lime juice, (extra wedges for serving)
- 1 tablespoon tamari sauce, can use soy sauce
- ½ teaspoon freshly cracked black pepper
- ⅓ cup scallions, cleaned, chopped
- 3 large clove fresh garlic, peeled
- 1 teaspoon fresh ginger, peeled, chopped
- ½ teaspoon sea salt
- 1 tablespoon light brown sugar, plus 1 t. (or coconut palm sugar)
- 2 tablespoons fresh parsley, cleaned, dried
- 2 teaspoon fresh thyme, plus sprigs for garnish
- ½ teaspoon cinnamon, ground
- ½ teaspoon allspice, ground
- ¼ teaspoon nutmeg, finely grated, ground
- ½ medium fresh hot chili pepper (classicaly scotch bonnet peppers or habaneros) ~ This recipe is mildly-spicy
- 1 tablespoon neutral oil, or extra virgin olive oil
Wash and dry chicken. Cut chicken breasts into 2″ chunks – each breast yields about 7 pieces. Place in a large bowl to hold.
Make the Jerk Marinade:
Combine the remaining 16 ingredients in a small food processor or blender. Rough chop larger ingredients and place in the food processor to make it easier to puree.
Run until smooth, pulsing at the end.
Pour HALF over the chicken, mix in well with a rubber spatula. Cover and refrigerate at least 6 hours, or up to one day.
Reserve remaining marinade**
Heat grill over high heat. Brush the grill with a little neutral oil.
Skewer the chicken on metal skewers (or soaked bamboo ones.) For four servings, skewer 7 pieces on each of 4 skewers.
SAVE the marinade for basting.
When grill is very hot, add skewers. Close the grill hood. Cook until very strong grill marks, then turn.
Brush with a little marinade from the bowl.
Cook, turning until strong grill marks all over.
Move chicken to a cooler part of the grill, turn heat down to low, close the hood and leave to cook throughly, but do not overcook.
The marinade will keep the chicken tender.
Serve the Jerk Chicken Skewers with plenty of lime wedges and garnish with fresh thyme.
Serve with: Jamaican Triple Pepper Sauté (see recipe)
See BLOG for more photos and information.
* Can marinade a whole chicken or parts – this recipe makes enough for 3 1/2 pounds of chicken.
** Place remaining marinade in a clean glass jar in the refrigerator and use within the week, or freeze for a later another time.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Servings: 4 (With extra marinade for one other recipe.)