Jerk Marinade for Chicken Recipe
Get a taste of the islands right at home. Jerk chicken is a classic Caribbean dish. This spicy jerk seasoning marinade is a delicious mix of allspice, thyme, and chili peppers.
Featured Product: FoodSaver® Handheld Sealer
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 2 tbsp lime juice
- 4 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp minced fresh gingerroot
- 1 tbsp finely chopped fresh thyme
- 1 fresh hot chili pepper, seeded and minced
- 1 tbsp ground allspice
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- Jerk Marinade: Stir together oil, soy sauce, lime juice, green onions, garlic, ginger, thyme, chili pepper, allspice, brown sugar, salt, pepper, cinnamon, nutmeg, and cayenne.
- Jerk Chicken: Fill a FoodSaver Container with the marinade and chicken; turn the valve to the marinate setting, remove the liquid reservoir, connect the FoodSaver Handheld Sealer and press the Marinate button. Allow the sealer to run a 12-minute cycle to infuse chicken with marinade.
- Preheat grill to medium; grease grate well. Remove chicken from marinade; discard marinade.
- Grill chicken, turning, for 20 to 25 minutes or until grill marked, and internal temperature of chicken reaches 165 degrees F.
- Alternatively, roast chicken on a parchment paper–lined baking sheet in preheated oven (425 degrees F) for 25 to 30 minutes, or until internal temperature of chicken reaches 165 degrees F
- This marinade is well-known for chicken, but it’s also great for seafood and veggies. Grill, roast, or slow-cook meat in stews after marinating
- Adjust the level of jerk spice with the variety of chili pepper used. For spicy jerk, use habanero or scotch bonnet peppers, and double the cayenne pepper in the recipe; for a less spicy marinade, use jalapeño or finger peppers, and add only a pinch of cayenne
Lunch And Dinner