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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Marinated Jamaican Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions