Jerk Chicken
Taste the Caribbean Heat
Easy ·30 Minutes + 2 Hours ·Caribbean ·Hot
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- Chicken (see below)
- 4cl olive oil
- 4cl soy sauce
- 4cl apple cider vinegar
- 4cl spiced rum
- 1 large orange
- 1 lime
- 1 small red onion
- 3-4 stalks scallions
- 1-2 scotch bonnet or habenero chilies
- 2 large cloves garlic
- Thumb-sized piece of fresh ginger
- 3 Tbsp. brown sugar
- 1 tsp. nutmeg
- 1 tsp. allspice
- 1 tsp. cinnamon
- 1 tsp. thyme
- 1 tsp. freshly ground black pepper
- 1 tsp. salt
- 1/2 tsp. smoked paprika
As with all dishes containing chilies, they can adjusted or skipped according to taste
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Roughly chop the onion, scallions and chilies, then grate the ginger and garlic and add them all to a food processor. Add the liquids and spices and blend until fairly smooth.
Cover chicken and let sit for at least 2 hours before grilling. Optionally set aside some marinade for brushing onto the meat during grilling.
Makes enough marinade for about 500g-1kg (1-2lbs) of chicken depending on if you save some for using while grilling.
Last modified 1yr ago