Spicy, Smokey, & Juicy: The Best Homemade Jamaican Jerk Chicken
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The Ultimate Jamaican Jerk Chicken: Authentic Flavor & Spicy Marinade By Jason Griffith Jamaican Jerk Chicken is more than just a meal; it’s an experience. It’s the intoxicating aroma of pimento smoke, the fiery kick of habanero peppers, and the deep, complex savoriness of allspice and thyme that transports you straight to the heart of
Ingredients
Instructions
Rinse and clean the chicken pieces thoroughly. Pat them completely dry with paper towels. Placing the chicken in a large bowl. Score the thicker pieces of chicken (making shallow cuts) to help the marinade penetrate deeper.
In a small bowl, mix the dry spices: chicken seasoning (or salt), garlic powder, onion powder, smoked paprika, and white pepper. Rub this seasoning mixture all over the chicken, making sure to work it into the scored cuts and under the skin.
In a high-powered blender or food processor, combine all the marinade ingredients: soy sauce, vinegar, lime juice, orange juice, habanero peppers, garlic, ginger, thyme leaves, green onions, red onion, nutmeg, ground allspice, and cinnamon. Blend until the mixture is completely smooth and forms a thick, vibrant paste/liquid.
Pour the liquid marinade over the seasoned chicken and coat every piece well. Ensure the marinade gets into the cuts. Cover the bowl (or place the chicken and marinade into a large, resealable bag) and refrigerate for at least 4 hours, but preferably overnight (12–24 hours).
Let the chicken sit at room temperature for 30 minutes before cooking.
Rest the jerk chicken for 5 minutes before serving. Serve hot.
