If you are a fan of exotic flavors, you will definitely love this Jamaican Jerk Chicken recipe.
Stay with us to try the combination of flavors with this Jamaican Jerk Chicken recipe.
Prep Time: 20 minutes | Cook Time: 30-40 minutes | Servings: 6
Ingredients:
2-3 lbs. Boneless Skinless Chicken highs
For the marinade:
1 tbsp. Olive Oil
1 tbsp. Soy Sauce
1 tbsp. White Vinegar
1 tbsp. Brown Sugar
3 tsp. Allspice
1 tbsp. Thyme (Ground)
1 tsp. Sage
½ tsp. Ginger (Dried)
1 tsp Chili Powder
1 tsp. Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 Scotch Bonnet Pepper (Chopped and deseeded)
For the sauce:
½ Onion (Chopped)
⅛ cup White Vinegar
2 Scotch Bonnet Peppers (Chopped and deseeded)
1 tsp. Marinade Reserved
Juice from 1 lime
1 Tbsp. Brown Sugar
2 tsp. Garlic (Minced)
¼ cup Pineapple (Chopped)
1 tsp. Salt
Instructions:
Step 1. Blend together the ingredients for the marinade in a food processor or blender. Reserve 1 tsp of the marinade for later.
Step 2. Spread the rest of the marinade over the chicken and chill covered for at least 4 hours.
Step 3. Heat the oven to 400 degrees.
Step 4. Add the chicken to a baking sheet and bake until cooked through.
Step 5. Place the ingredients for the sauce in a food processor. Pulse until smooth.
Step 6. Heat the sauce in a saucepan, and simmer until the chicken is done. Serve with a side of the sauce.
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Jamaican Jerk Chicken
Ingredients
- 2-3 lbs. Boneless Skinless Chicken highs
For the marinade:
- 1 tbsp. Olive Oil
- 1 tbsp. Soy Sauce
- 1 tbsp. White Vinegar
- 1 tbsp. Brown Sugar
- 3 tsp. Allspice
- 1 tbsp. Thyme Ground
- 1 tsp. Sage
- ½ tsp. Ginger Dried
- 1 tsp Chili Powder
- 1 tsp. Pepper
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 Scotch Bonnet Pepper Chopped and deseeded
For the sauce:
- ½ Onion Chopped
- ⅛ cup White Vinegar
- 2 Scotch Bonnet Peppers Chopped and deseeded
- 1 tsp. Marinade Reserved
- Juice from 1 lime
- 1 Tbsp. Brown Sugar
- 2 tsp. Garlic Minced
- ¼ cup Pineapple Chopped
- 1 tsp. Salt
Instructions
- Blend together the ingredients for the marinade in a food processor or blender. Reserve 1 tsp of the marinade for later.
- Spread the rest of the marinade over the chicken and chill covered for at least 4 hours.
- Heat the oven to 400 degrees.
- Add the chicken to a baking sheet and bake until cooked through.
- Place the ingredients for the sauce in a food processor. Pulse until smooth.
- Heat the sauce in a saucepan, and simmer until the chicken is done. Serve with a side of the sauce.
