From My Kitchen: Jerk Chicken

I don’t know about you, but I love chicken, and I’m constantly looking for new recipes to make a yummy meal. Every once in a while you just want something different from your go-to dishes. This Jerk Chicken recipe can be used in a slow cooker, grill, or like I did in this particular instruction, in the oven. The ingredients for the marinade seem odd, but don’t leave anything out, they all are components to the most delicious chicken dish you’ve had in a while! Keep in mind that for optimal flavor, overnight refrigeration is recommended, even though a couple of hours will do.

What you’ll need:

  • 1 whole chicken, cut into pieces
  • 2 tsp dry thyme
  • 2 tbsp ground All Spice
  • 8 garlic cloves, minced
  • 3 medium onions, chopped
  • 2 tbsp sugar
  • 2 tbsp salt
  • 2 tsp black pepper
  • 1 tbsp ground cinnamon
  • 1 tbsp nutmeg
  • 1 tbsp ginger
  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • juice of one lime
  • 1 cup orange juice
  • 1 cup white vinegar

Place all ingredients (except chicken) in a blender. Blend well to create the Jerk marinade. (If you’re using a food processor, only use some of the liquids, as they are too much to hold in the container. Add the remaining liquids in a bowl). Add the chicken to the marinade, and let it sit in the refrigerator overnight if possible, but no less than two hours.

Preheat the oven to 350 degrees.

Place the chicken on a baking rack, which is placed upon a baking dish to catch the liquids while baking. Bake for 30 minutes, then turn the chicken over, and bake for another 30 minutes. Baste 2 – 4 times while baking. Serve with Rice and Peas or salad.

Change the heat in the oven to broil after removing the chicken. Place the pieces in an aluminum pan, then put it in the broiler section for 3 minutes, take it out, turn it over and broil it for another 3 minutes. This is to give the chicken a char, so you can use your discretion on how dark you like it!

Bon Appetit!

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