Karen’s Amazing Jerk Chicken - from Marinating to Grilling
This Jerk Marinade EXPLODES with Flavor! A spicy Jamaican mixture including hot chili peppers, allspice, cinnamon, and thyme. Adds a boost of enormous flavor, while keeping the chicken tender!
Servings: 4 4 - 6 servings
Ingredients
- 4 medium chicken breasts* about 1 3/4 pounds
Marinade Ingredients:
- 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 garlic cloves peeled
- 1 teaspoon fresh ginger peeled, chopped
- 1/2 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
- 1/2 teaspoon cinnamon ground
- 1/2 teaspoon allspice ground
- 1/4 teaspoon nutmeg finely grated, ground
- 1/2 medium 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
- 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 16 marinade ingredients in a small food processor or blender. (Hint: 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 to medium-high heat. (I like to heat one side to medium-low too!) 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. An instant read thermometer to 160 - 165 degrees. 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.
Notes
Serve with: Jamaican Triple Pepper Sauté
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 190kcal | Carbohydrates: 7g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 678mg | Potassium: 516mg | Fiber: 1g | Sugar: 4g | Vitamin A: 368IU | Vitamin C: 15mg | Calcium: 33mg | Iron: 1mg