The Hubby and I love jerk chicken, so spicy yet so flavourful you want to keep on eating it. I put together this recipe to be low carb. When I was checking out Jamaican websites for components to the recipe, some had listed orange juice, which we can’t have. Instead I used a bit more fresh squeezed lime juice and some red wine vinegar. I also didn’t use the full amount of scotch bonnet peppers. Most sites ranged from 6 to 12! Even if the Hubby and I do eat our fair share of spicy food, I wanted to be able to enjoy the chicken without tears.
Traditionally the chicken is grilled over coals, so if you have ’em, use ’em!
The marinade turned out really well. Gave the chicken alot of flavour and just a bit of heat. Next on my list is a Jerk Sauce that I can baste the chicken with as it bbq’s. I will also use bone-in chicken pieces next time, and cook a bit slower and lower. Having boneless thighs, I found they cooked quite fast.
Jerk Chicken Marinade
Ingredients
- 1 tablespoons allspice / pimenta seeds 1 teaspoon ground
- 1 heaping tablespoon black peppercorns
- 1 small onion chopped small
- 4 scallions chopped small
- 2-5 Scotch Bonnet peppers minced (or habaneros, which are in the same family)
- 1/2 head of garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon cinnamon
- 1 teaspoon fresh ground nutmeg
- 2 teaspoon salt
- 2 tablespoons brown sugar
- 1 heaping tablespoon fresh thyme stripped from stems (1 teaspoon dried thyme)
- Juice of 1 lime
- Juice of 1 orange 3/4 cup
- 1 tablespoon soya sauce
- 1/8 cup oil
- 1/4 cup soya sauce
- 1/4 cup vinegar white vinegar or apple cider vinegar
Instructions
- Toast the allspice and peppercorns and once cooled, put in a spice grinder and then add to the rest of the ingredients.
- Mix all ingredients in a food processor.
- To use the marinade, place the chicken in a bag and add the marinade to cover. Massage into the meat and then set into the fridge to marinate overnight.