Real Jerk Chicken Marinade Recipe

Name: Real Jerk Chicken Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 scotch bonnet peppers, SLICED (jalapeno's may be used if scotch bonnet peppers are unavailable); 2 tablespoons thyme; 2 tablespoons ground allspice; 8 garlic cloves, finely chopped; 3 medium onions, finely chopped; 2 tablespoons sugar; 2 tablespoons salt; 2 teaspoons ground black pepper; 1/2 cup olive oil; 1/2 cup soy sauce; 1 lime, juice of; 1 cup orange juice; 1 cup white vinegar; 1 teaspoon ground cinnamon; 1 teaspoon nutmeg; 1 teaspoon ground ginger

Servings: persons

3 scotch bonnet peppers, SLICED (jalapeno's may be used if scotch bonnet peppers are unavailable)
2 tablespoons thyme
2 tablespoons ground allspice
8 garlic cloves, finely chopped
3 medium onions, finely chopped
2 tablespoons sugar
2 tablespoons salt
2 teaspoons ground black pepper
1/2 cup olive oil
1/2 cup soy sauce
1 lime, juice of
1 cup orange juice
1 cup white vinegar
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger

1
Wearing protective gloves, remove the seeds from peppers and discard. chop course and place peppers into the blender. you can now carefully remove the gloves. BUT! use gloves when handling the liquid marinade on the chicken itself, even touching the marinade can cause skin to burn and tingle. BE SURE TO WASH YOUR HANDS WELL!
2
Chop the onions and garlic. These do not need to be chopped too fine as they will be liquidized by the blender.
3
Blend all of the ingredients in a blender to make the jerk sauce.
4
use cut up chicken or quartered chicken. with a fork poke several holes in the chicken on each side before applying marinade.
5
place 1-2 cups of sauce in a tight container for basting and for dipping later. Rub 1 cup of sauce in to the meat at a time and place in a ziploc bag. pour a cup or two over the chicken in the bag to make sure there is plenty coating all pieces.
6
Leave the chicken in the fridge to marinade overnight. flipping and massaging bag at least once.
7
Cooking:
8
Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes.
9
or.
10
Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbecue (ideally over a rack of pimento wood).

714

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 16 ingredients. The key ingredients include: 3 scotch bonnet peppers, SLICED (jalapeno's may be used if scotch bonnet peppers are unavailable), 2 tablespoons thyme, 2 tablespoons ground allspice, 8 garlic cloves, finely chopped, and more.

Yes, Real Jerk Chicken Marinade 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.

Real Jerk Chicken Marinade

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