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
In a food processor add
- 2 onions chopped small
- 2-3 Scotch Bonnet peppers or habaneros, which are in the same family
- 1/2 head of garlic minced
- 8-9 green onions stems and all
- 1 tsp cinnamon
- 1 tsp fresh ground nutmeg
- 2 tsp salt
- 1 tbsp Stevia or sugar of choice
- 1 heaping tbsp of thyme stripped from stems
- Juice of 2 limes just over 1/4 c
- 1 tbsp soya sauce
- 1/4 c vegetable oil
- 1 inch fresh ginger ground
Toast in frying pan, grind in a spice grinder, then add to above
- 2 tbsp allspice / pimenta seeds
- 1 heaping tbsp black peppercorns
Instructions
- Mix all ingredients in a food processor.
- Place 6 chicken thighs (or pieces of choice) into a bag, and add enough marinade to cover.
- Massage to mix and place in refrigerator for 24 hours.
Notes
