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JERK CHICKEN
Posted by Lori Ross - Viewed 1001 times

recipe by Lori Ross

3 lb. bone-in, skin-on, cut-up chicken pieces (or 2 lb. boneless chicken breasts or thighs cut into 1- to 2-inch cubes)
 
Homemade Jerk Marinade:*
4 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
1 sweet pepper, chopped
1-4 fresh Scotch bonnet, jalapeño, or habanero chilis, stemmed and seeded (depending on how much heat you desire)
1 tbsp. each sugar, fresh thyme leaves, and salt
2 tsp. each ground allspice and black pepper
3/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 cup lime juice
2 tbsp. soy sauce
3 tbsp. olive oil
More salt to taste
 
Blend marinade ingredients by hand or, if you prefer, in a blender. Pour over chicken. Marinate 12-24 hours in the refrigerator. Let chicken stand at room temperature 1 hour before cooking. Preheat grill on high. For bone-in chicken: sear chicken in batches on lightly oiled rack until well browned on all sides, about 3-5 minutes per batch. Reduce heat to low and cook with lid on 15-20 minutes, or until juice runs clear when skin is pierced. For boneless chicken: skewer chicken pieces and sear on hot grill 2 minutes on each side, then reduce heat to low for 5-7 minutes to finish cooking chicken. Alternatively, you may roast chicken in a large, shallow baking pan in a 400°F oven, 40-45 minutes for bone-in chicken and 15-20 minutes for boneless chicken skewers.
 
*Delicious dry jerk seasonings (e.g., Walkerswood, Ocho Rios) are sold online and in specialty food and grocery stores and may be mixed to taste with lime juice, oil, and soy sauce. Most are hotter than those in this recipe, so use carefully!





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