Jamaican Jerk Marinade

Name: Jamaican Jerk Marinade
Prep time: 6 h 5 min
Cook time: 45 min
Total time: 6 h 50 min
Cuisine: Caribbean, Latin American, American
Ingredients: 1 white onion, chopped; 1/2 cup green onions, chopped; 2 garlic cloves; 1 tablespoon dried thyme; 1 tablespoon five spice; 1 teaspoon salt; 1 teaspoon all spice, ground; 1/2 teaspoon cinnamon; 1/2 teaspoon ground nutmeg; 1 teaspoon black pepper, freshly ground; 3 scotch bonnet peppers, unseeded; 1 jalapeño, unseeded; 1/2 cup low sodium soy sauce; 1 tablespoon vegetable oil; 2 4lb chickens, cut into pieces; lime wedges; fresh cilantro, coarsely chopped; Rice; Coleslaw; plantain

5 steps

Prep:6h 5minCook:45min

Everyone I know loves my version of Jamaican Jerk. It’s great on chicken, pork, shrimp, whole fish- you name it. It has quite the kick, so be prepared to reach for a few cold beers or sodas. If you want to turn the heat down, take the seeds out from the chilies. I always make my jerk with a side of rice and peas, and a refreshing coleslaw. The most important part of the recipe is letting the protein marinate! In this particular recipe, I’ll be making chicken.

Updated at: Thu, 17 Aug 2023 06:40:41 GMT

Ingredients

9 servings

For the marinade:

1white onion

chopped

½ cupgreen onions

chopped

2garlic cloves

1 tablespoondried thyme

1 tablespoonfive spice

1 teaspoonsalt

1 teaspoonall spice

ground

½ teaspooncinnamon

½ teaspoonground nutmeg

1 teaspoonblack pepper

freshly ground

3scotch bonnet peppers

unseeded

1jalapeño

unseeded

½ cuplow sodium soy sauce

1 tablespoonvegetable oil

2chickens

cut into pieces

To serve:

Instructions

For the marinade:

Step 1

In a food processor, add the first fourteen ingredients, making sure it’s not too full. If it gets too full, the blades won’t be able to work properly. Do this step in batches if needed. Blend everything until it’s smooth. You shouldn’t have any large (or small) chunks of anything. Pour into a large bowl.

Step 2

Toss chicken into the bowl, a pair of latex gloves is very useful here. Mix the marinade into the chicken very well, and add the pieces to a large heavy duty Ziploc bag or airtight container. Marinate in the refrigerator for a minimum of 6 hours to a maximum of 12. Note: For other proteins like shrimp or whole fish, marinade for a lot less less time.

Step 3

If you’re grilling, go ahead and grill the chicken on medium heat. If you’re making this indoors, go ahead and roast your chicken in a large roasting pan at 400°F for 45 minutes. Once the meat is fully cooked, switch the oven to broil, (500°F) and cook, turning the pieces once they start to look crispy. If roasting, there will be a lot of juices. Take care when taking it out of the oven. Those juices are great for spooning over the meat, as well as rice.