Marinated Jamaican Chicken Recipe

Name: Marinated Jamaican Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups water, plus; 2 teaspoons jamaican jerk spice, plus (or use my recipe for Jamaican Spice Mixture or other spice mixtures); 1/2 teaspoon jamaican jerk spice; 2 teaspoons gingerroot, chopped; 2 tablespoons garlic, chopped; 1/2 cup unsweetened pineapple juice; 1/2 cup peanut oil or 1/2 cup vegetable oil; 3 lbs chicken parts (work well) or 3 lbs chicken breasts (work well); 3 tablespoons tamarind paste; 3 tablespoons light corn syrup; 3 tablespoons cider vinegar, plus; 1 teaspoon cider vinegar; 4 tablespoons molasses; 1/2 teaspoon louisiana hot sauce or 1/2 teaspoon hot sauce

Servings: persons

2 1/4 cups water, plus
2 teaspoons jamaican jerk spice, plus (or use my recipe for Jamaican Spice Mixture or other spice mixtures)
1/2 teaspoon jamaican jerk spice
2 teaspoons gingerroot, chopped
2 tablespoons garlic, chopped
1/2 cup unsweetened pineapple juice
1/2 cup peanut oil or 1/2 cup vegetable oil
3 lbs chicken parts (work well) or 3 lbs chicken breasts (work well)
3 tablespoons tamarind paste
3 tablespoons light corn syrup
3 tablespoons cider vinegar, plus
1 teaspoon cider vinegar
4 tablespoons molasses
1/2 teaspoon louisiana hot sauce or 1/2 teaspoon hot sauce

1
In a large saucepan combine the water with 1/2 teaspoon of the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and garlic and cook over medium heat until it simmers. Remove from heat and let cool before proceeding.
2
Add the pineapple juice and oil to the cooled liquid, mix well to combine.
3
Transfer the liquid to a large bowl and add the chicken. Refrigerate for at least 4 hours, turning chicken occasionally.
4
Place remaining ingredients (the rest of the Jamaican spices (2 teaspoons) - hot sauce plus 1/4 cup water) in a blender and puree until smooth for the glaze. There will be most likely be extra glaze, but it can be refrigerated for another use. It can be refrigerated for about a week or so.
5
Preheat oven to 350u00b0F.
6
Remove chicken from marinade, and place chicken in a large baking pan. Discard marinade.
7
Bake chicken for 40-60 minutes or until done, brushing on glaze occasionally during the last 5-10 minutes of baking.
8
*Instead of baking chicken the chicken can also be grilled (about 20-30 minutes or until done) brushing on the glaze after the chicken starts to brown.

867

kcal

Calories

Fat

Carbs

107

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 14 ingredients. The key ingredients include: 2 1/4 cups water, plus, 2 teaspoons jamaican jerk spice, plus (or use my recipe for Jamaican Spice Mixture or other spice mixtures), 1/2 teaspoon jamaican jerk spice, 2 teaspoons gingerroot, chopped, and more.

Yes, Marinated Jamaican 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.

Marinated Jamaican Chicken

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