Jamaican Jerk Chicken Recipe

Name: Jamaican Jerk Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons dark rum; 2 tablespoons water; 1/2 cup malt vinegar; 10 green onions, chopped; 4 garlic cloves, peeled, chopped; 2 tablespoons dried thyme; 2 Scotch bonnet chiles or habanero chiles with seeds, chopped; 2 tablespoons vegetable oil; 4 teaspoons ground allspice; 4 teaspoons ground ginger; 4 teaspoons ground cinnamon; 2 teaspoons ground nutmeg; 2 teaspoons salt; 2 teaspoons ground black pepper; 2 teaspoons dark brown sugar; 1 cup ketchup; 3 tablespoons soy sauce; 2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry; 1/2 cup fresh lime juice

Servings: persons

3 tablespoons dark rum
2 tablespoons water
1/2 cup malt vinegar
10 green onions, chopped
4 garlic cloves, peeled, chopped
2 tablespoons dried thyme
2 Scotch bonnet chiles or habanero chiles with seeds, chopped
2 tablespoons vegetable oil
4 teaspoons ground allspice
4 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dark brown sugar
1 cup ketchup
3 tablespoons soy sauce
2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
1/2 cup fresh lime juice

1
Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
2
Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)
3
Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)
4
Preheat oven to 350u00b0F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.
5
Cut each chicken half into pieces and serve with sauce.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons dark rum, 2 tablespoons water, 1/2 cup malt vinegar, 10 green onions, chopped, and more.

Yes, Jamaican Jerk Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jamaican Jerk Chicken

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