Jerk chicken is a fun recipe to try to cook! It seems like a lot of ingredients to add, but typically they’re all sitting in your pantry already.

Adding “this and that”, you’re going to look like a real pro in the kitchen! LOL…and the flavor will surprise you! Try it!

Type: Chicken Recipe
Serve With: Rice and peas
Prep Time: 15 min + overnight marinating time
Yield: Enough to marinate 3.5 lbs chicken and to reserve for dipping sauce

Ingredients:

• 3 – 3 1/2 lbs chicken – I use chicken quarters
• 2 Scotch Bonnet peppers – I only use 2 because I must make it less spicy for some of my family – feel free to add up to 6 peppers – * Tip: use rubber gloves to handle these peppers because they can burn your skin; remove seeds and veins of peppers; You may use jalapeños if you cannot find Scotch Bonnets.
• 2 large onions – roughly chopped
• 8 cloves garlic – roughly chopped
• 1/2 cup olive oil
• 1 cup vinegar – I used either or a mix of white, apple cider or pineapple vinegars.
• 1 cup orange juice
• 1/2 cup soya sauce
• 1 lime – juiced
• 2 tbsp fresh thyme
• 2 tbsp ground allspice
• 2 tsp nutmeg
• 2 tsp ground cinnamon
• 1 1/2 tbsp freshly grated ginger
• 4 tbsp brown sugar
• 1 1/2 tbsp sea salt
• 2 tsp freshly ground black pepper

Instructions:

1. Roughly chop onions, garlic & peppers and add to blender.
2. Add remaining ingredients except the chicken and blend until very smooth.
3. In a large resealable plastic bag or large tupperware container, place water rinsed chicken inside and cover with jerk marinade, reserving about 1 1/2 cups for dipping sauce while eating.
4. Place in refrigerator overnight.
5. Grill the chicken quarters slowly basting & turning frequently until juices run clear at joint between thigh and drum. Otherwise, bake in the oven at 375 degrees for approximately 1 hr, turning the quarters halfway through or until juices run clear at joint between thigh and drum.
6. Serve whole or cut into pieces and serve with a side of “rice and peas” and enjoy with a small bowl of the jerk marinade not used in the bag with the chicken to dip with dinner.

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I hope you enjoyed this Jamaican Recipe on Cooking with Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards 🙂

P.S. Learn how to cook Jamaican Food the easy way with this interesting & easy to use cookbook:

Jamaican Cooking Made Easy: Volume I Enjoy a Jamaican recipe for every day and season of the year, Volume I of Jamaican Cooking Made Easy is the largest compilation of Jamaican recipes packed with new and flavorful dishes along with the traditional ones will put your taste buds to work enjoying every unique blend of herbs and spices. Chef Trevor Blake – Cooking Tutor Cayman Islands – As an experienced chef of over 27 years this is the first truly authentic Jamaican recipe book that I have used. I recommend it to my students and use it in lessons as it uses very simple ingredients to create masterpiece Jamaican dishes, a must have for cooks and chefs all over the world.