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 |  marinating |  Simplified JAMAICAN RICE & BEANS button link to recipe below |
I wanted to make something a little different than the same old-same old chicken (which gets so boring when you have chicken once or twice a week). This JAMAICAN JERK CHICKEN is definitely different and a great change. You can do it in the oven or on your BBQ. I served it with the Simplified JAMAICAN RICE & BEANS (last photo & button link to recipe below)
Easy JAMAICAN JERK CHICKEN ~ Bake or Grill
JERK SEASONING:
About 1/4 cup white or yellow onion, finely chopped
1 TB garlic, minced or crushed
1 med-large jalapeno pepper ~ seeds removed & finely minced
1 TB chili powder ………………... 1 tsp. smoked paprika
1 tsp. dried thyme………….….…. 1 tsp. dried oregano
1-1/2 tsp. ground ginger………… 1/4 cup lime juice
2 TB Balsamic vinegar……………1 heaping TB brown sugar
1 tsp. Kosher, sea or pink Himalayan salt
1 tsp. chipotle, or other spicy chili powder (if you have it)
1 TB fresh thyme leaves (chopped) or 2 tsp. dried thyme
1 TB fresh parsley, chopped……...1-2 tsp. lime zest (or lemon or orange)
1 tsp. black pepper…………………1/2 tsp. ground allspice
1/4 tsp. cinnamon…………………...quick dash of nutmeg
About 1-1/2 to 2-1/2 lbs. CHICKEN (bone-in, skin on ~ but cut off any excess fat ~ I like
chicken thighs best)
***
Pulse all the JERK SEASONING together in your food processor. You want it still a little chunky, but “saucy” too. Put the chicken pieces into a large zip-lock baggie, and pour the jerk seasoning over them. Zip the bag shut and “smoosh” the seasoning around so all the pieces are coated. Let the chicken marinate for at least 1/2 hour, but the longer the better (even overnight in the fridge).
Oven instructions:
Preheat oven to 375. Line a large baking sheet with aluminum foil and spray with non-stick baking spray (with flour. I found this to be better than the other baking sprays, so there’s not as much oil on the pan.) Put the chicken on the baking sheet (skin / top side DOWN) for about 25 minutes. Then flip it over and bake for another 20-25 minutes until crispy outside.
BBQ Grill instructions:
Preheat a gas grill to about 400. Cook chicken (turning occasionally) for about 20-30 minutes (watching carefully to make sure it doesn’t burn).
Easy JAMAICAN JERK CHICKEN ~ Bake or Grill
JERK SEASONING:
About 1/4 cup white or yellow onion, finely chopped
1 TB garlic, minced or crushed
1 med-large jalapeno pepper ~ seeds removed & finely minced
1 TB chili powder ………………... 1 tsp. smoked paprika
1 tsp. dried thyme………….….…. 1 tsp. dried oregano
1-1/2 tsp. ground ginger………… 1/4 cup lime juice
2 TB Balsamic vinegar……………1 heaping TB brown sugar
1 tsp. Kosher, sea or pink Himalayan salt
1 tsp. chipotle, or other spicy chili powder (if you have it)
1 TB fresh thyme leaves (chopped) or 2 tsp. dried thyme
1 TB fresh parsley, chopped……...1-2 tsp. lime zest (or lemon or orange)
1 tsp. black pepper…………………1/2 tsp. ground allspice
1/4 tsp. cinnamon…………………...quick dash of nutmeg
About 1-1/2 to 2-1/2 lbs. CHICKEN (bone-in, skin on ~ but cut off any excess fat ~ I like
chicken thighs best)
***
Pulse all the JERK SEASONING together in your food processor. You want it still a little chunky, but “saucy” too. Put the chicken pieces into a large zip-lock baggie, and pour the jerk seasoning over them. Zip the bag shut and “smoosh” the seasoning around so all the pieces are coated. Let the chicken marinate for at least 1/2 hour, but the longer the better (even overnight in the fridge).
Oven instructions:
Preheat oven to 375. Line a large baking sheet with aluminum foil and spray with non-stick baking spray (with flour. I found this to be better than the other baking sprays, so there’s not as much oil on the pan.) Put the chicken on the baking sheet (skin / top side DOWN) for about 25 minutes. Then flip it over and bake for another 20-25 minutes until crispy outside.
BBQ Grill instructions:
Preheat a gas grill to about 400. Cook chicken (turning occasionally) for about 20-30 minutes (watching carefully to make sure it doesn’t burn).
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