Karen’s Amazing Jerk Chicken
This Jerk Marinade EXPLODES with Flavor! A spicy Jamaican mixture including hot chili peppers, allspice, cinnamon, and thyme.
Ingredients
Instructions
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**
To cook:
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.
* 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.
Serve the Jerk Chicken Skewers with plenty of lime wedges and garnish with fresh thyme.
Serve with: Jamaican Triple Pepper Sauté
This recipe may not be reproduced without the consent of its author, Karen Sheer.
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