share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark

Click here to see the related post

A spicy Jamaican mixture including hot chili peppers, allspice, cinnamon, and thyme.

Karen’s Amazing Jerk Chicken

This Jerk Marinade EXPLODES with Flavor! A spicy Jamaican mixture including hot chili peppers, allspice, cinnamon, and thyme.

Jerk Chicken done right! This recipe is mildly-spicy ~ add hot peppers to your liking
Grilled Chicken Kebobs with Jerk Marinade and Jamaican Triple Pepper Sauté

A spicy Jamaican mixture including hot chili peppers, allspice, cinnamon, and thyme.

Ingredients

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

Instructions

1

Wash and dry chicken. Cut chicken breasts into 2″ chunks – each breast yields about 7 pieces. Place in a large bowl to hold.

2

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.

3

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**

4

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.

5

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.

6

* Can marinade a whole chicken or parts – this recipe makes enough for 3 1/2 pounds of chicken.

7

** 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.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

Leave a Reply

Your email address will not be published. Required fields are marked *

Close Cookmode
A Zest For Life
Sign up for our free weekly newsletter - delicious recipes and tips with a healthy twist.
Karen's obsession with food and style