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    Home » Marinades, Sauces, Dressing » Jerk Chicken Marinade

    Jerk Chicken Marinade

    June 5, 2019

    6059 shares
    Jump to Recipe Print Recipe

    This jerk chicken marinade is the most flavorful chicken marinade you’ll ever have! This jerk chicken recipe can be made with whole chicken breasts, or you can skewer them with your favorite vegetables! Spicy and full of flavor, this jerk chicken marinade is a must-try.

    grilled jerk chicken skewers with grilled pineapple and scotch bonnets

    Every year we go to St. Lucia for vacation, and I always eat half my body weight in jerk chicken. I don’t think there is such a thing as a more flavorful piece of meat!

    As soon as I got home from our last trip there, I did everything I could to figure out what was in that chicken marinade. Lucky for me, I was able to figure it out!

    What is jerk marinade?

    Jerk seasoning has many influences, not just from the Caribbean, but Africa, Europe, and most recently Asian influences. All of these flavors blend together to make such a flavorful marinade.

    Jerk was taught by Taino (indigenous people of the Caribbean) to enslaved Africans, who then translated it into jerk chicken in Jamaica.

    It was traditionally cooked over a smokey fire pit, which gave it that delicious smokey taste and enhanced spices. The seasoning mainly consists of allspice, scotch bonnets, and either chicken or pork.

    Throughout the Caribbean, each island makes their jerk a bit different. Some do just a dry jerk rub, and others make a wet jerk marinade, the one I am sharing today!

    What type of meat to use for jerk marinade

    close up grilled jerk chicken skewers with grilled pineapple and bell peppers

    You will usually see people make jerk chicken with this marinade. I have heard of people using it on pork. Pork has a similar flavor and texture as chicken, so you can use them interchangeably!

    Jerk chicken marinade ingredients

    jerk chicken marinade ingredients spread on a cutting board

    For this recipe, I did a wet marinade to infuse as much flavor into the chicken and keep it juicy. This is especially true if you are using chicken breasts!

    Chicken breasts tend to dry out faster, so letting them soak up the marinade will infuse them with more flavor.

    These are the ingredients you will need to make the marinade:

    • Yellow onions
    • Garlic cloves
    • Fresh thyme
    • Scallions
    • Fresh ginger root
    • Ground all spice
    • Ground nutmeg
    • Dark brown sugar
    • Soy sauce
    • White wine vinegar
    • Honey
    • Lime juice
    • Scotch bonnet pepper
    • Vegetable oil
    • Kosher salt
    • Ground black pepper

    What are Scotch bonnets?

    scotch bonnet peppers on a cutting board

    Scotch bonnets are what really sets this recipe apart from other chicken marinades!

    Scotch bonnet peppers, also known as Caribbean red peppers, are named because they resemble a Scottish tam o’ shanter hat. These hot peppers are around 100,000-350,000 on the Scoville heat unit.

    I get mine at the local Jamaican market, but if you’re in a pinch and can’t find them, you can substitute with a habanero pepper.

    Tip: If you like your jerk very spicy, you can add two peppers. We did two, and it was perfect for our taste. If not, just stick with one to be safe.

    Making the jerk marinade

    jerk marinade ingredients in a food processor being blended

    For the marinade, I use two scotch bonnets, but we like our jerk very spicy. You can use just one, and even remove the seeds depending on your spice preference (but jerk should definitely have some heat!).

    Note: I recommend using gloves when handling them and washing your hands thoroughly after.

    Here’s how to make it:

    • Add all the marinade ingredients to a food processor.
    • Blend on high until all ingredients are fully chopped and combined.
    • Once the jerk marinade is blended, you can proceed to marinate your chicken immediately or store the jerk marinade.
    homemade jerk chicken marinade in a glass jar

    Store the jerk marinade in an airtight container in the refrigerator for up to two weeks.

    Marinate chicken in jerk seasoning

    chicken cut into large cubes being put in jerk marinade

    You can use this jerk chicken marinade for whole chicken breasts or skewer them first.

    1. To skewer, cut the chicken breasts into 1-inch cubes prior to putting them in the marinade.
    2. Cover the marinade container and place in the refrigerator for a minimum of 4 hours.
    3. For maximum flavor I recommend overnight.

    Jerk skewer ingredients

    sliced pineapple and bell peppers in a white bowl

    Now is a really fun part – adding healthy fruits and veggies to the jerk chicken skewers!

    To go with the jerk chicken, I also added:

    • Pineapple
    • Bell peppers
    • Red onions

    Since the jerk chicken is so spicy, the pineapple cuts the spice with sweetness and is absolutely delicious grilled.

    Assembling the skewers

    pre grilled jerk chicken skewers on tray

    If you’re going to use wooden skewers, soak them for 10 minutes prior to skewering (this will keep them from burning). You can use metal skewers instead. I also wear gloves with skewering due to the spicy marinade!

    When assembling the skewers, alternate between the vegetables and the marinated jerk chicken.

    Tip: I do not recommend leaving the pineapple on the ends because it tends to slide off while grilling!

    Grilling the jerk chicken

    jerk chicken on the grill

    We grilled it on our gas grill, but I can only imagine how amazing it would taste over a charcoal grill.

    Grill over medium/high heat (425F) and cook until the internal temperature of the chicken reaches 165 degrees F. Cook time can vary due to the thickness and size of the chicken, so it is best to use a thermometer.

    grilled jerk chicken skewers on a metal tray

    The jerk marinade will give you delicious charred crispy bits that are packed full of flavor! Once the chicken is fully cooked, remove it from the grill. I then finished it off with some chopped scallions!

    What to serve with jerk chicken

    grilled chicken and veggie skewers with fried okra rice

    My favorite way to enjoy these grilled jerk chicken skewers is with my fried okra coconut rice. The coconut rice helps cool down the heat of the jerk chicken, and they make the perfect pair!

    What to use instead of a food processor

    Using a food processor makes it so easy to puree and combine all the jerk chicken marinade ingredients. Ideally, you want the marinade to be completely pureed and thing, without any large pieces of peppers.

    If you don’t have a food processor, use a blender. If you don’t have either, then get one. It’s really difficult to make this without one.

    Why use brown sugar and honey in the marinade

    Not only does the brown sugar and honey add complexity to the jerk chicken marinade, but it creates a gorgeous caramelization on the outside of the meat.

    Use both brown sugar and honey. Brown sugar has a richer and deeper flavor profile. Honey is full-on sweetness with an iconic stickiness. You need both in the marinade!

    How to make jerk chicken skewers in the oven

    close up of spicy meat and veggie skewers with grilled pineapple

    When you make them on the grill, the skewers will have distinct char marks and tastes. If you can’t get to a grill, no worries! You can just make them in the oven.

    Just place the skewers on a baking sheet and bake them at 425F for 30 minutes, flipping them halfway through cooking.

    Other chicken recipes

    • Chicken Poblano Fajitas
    • Peruvian-Style Roast Chicken with Aji Verde (Green Sauce)
    • Spicy Chicken Taquitos (Baked or Fried)
    • Tarragon Chicken
    • Slow Cooker Chicken Tinga

    For the web story version of this recipe, click here!

    Made this recipe and loved it? Leave a star rating below!

    close up of grilled jerk chicken skewers with grilled pineapple

    Jerk Chicken Marinade

    This jerk chicken marinade is the most flavorful chicken marinade you'll ever have! This jerk chicken recipe can be made with whole chicken breasts or you can skewer them with your favorite vegetables! Spicy, full of flavor, this jerk chicken marinade is a must try.
    4.47 from 13 votes
    Print Pin Rate
    Course: Chicken
    Cuisine: Caribbean
    Keyword: grilled chicken, Jerk Chicken, Jerk marinate, marinade
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Inactive Time: 4 hours
    Total Time: 4 hours 30 minutes
    Servings: 4 servings
    Calories: 658kcal
    Author: Stephanie

    Equipment

    • Compostable Food Prep Gloves, Restaurant-Quality
    • Bamboo Skewers
    • Stainless Steel Skewers
    • Cuisinart Elemental 13-Cup Food Processor with Spiralizer & Dicer
    Prevent your screen from going dark

    Ingredients

    Marinade Ingredients

    • 2 pounds boneless skinless chicken breast sliced into 1 inch cubes
    • ½ yellow onion peeled and quartered
    • 6 cloves garlic peeled
    • 2 tablespoons fresh thyme or 1 tbsp dried thyme
    • â…“ cup chopped scallions
    • 2 inches fresh ginger root skin peeled and roughly chopped
    • 2 tablespoons ground all spice
    • ½ teaspoon ground nutmeg or freshly grated
    • 2 tablespoons dark brown sugar
    • 2 tablespoons soy sauce
    • 1 tablespoon white wine vinegar
    • 1 teaspoon honey
    • 2 limes juiced
    • 1 scotch bonnet pepper or habanero stems removed (if you like really spicy add 2)
    • ½ cup vegetable or canola oil
    • 1 teaspoon Kosher salt
    • 1 teaspoon fresh ground black pepper

    Skewer Ingredients

    • 3 bell peppers stem/seeds removed, cut into 1 inch squares
    • 1 red onion peeled and cut into 1 inch squares
    • 2 cups cubed and peeled pineapple

    Garnish/ Side

    • Okra Fried Rice
    • Chopped scallions

    Instructions

    • In a food processor, combine all the marinade ingredients and blend on high until all ingredients are evenly chopped and combined. Once the jerk marinade is blended, you can proceed to marinate your chicken immediately, or store the jerk marinade. Store the jerk marinade in an airtight container in the refrigerator for up to 2 weeks.
    • In a bowl or large ziplock, add cubed chicken and pour the marinade over the chicken, mix chicken with marinade so all chicken is coated. Cover the bowl or seal bag, place into the refrigerator, marinate overnight or minimum 4 hours (overnight is recommended for max flavor).
    • If using wooden skewers, soak them in water 10 minutes prior to using, you can also use metal skewers. After chicken has marinated, alternate skewering the chicken, pineapple, bell peppers, and red onion. Do not leave the pineapple on the end of the skewer, they tend to fall off when grilling. I also wear gloves when skewering the chicken, thoroughly wash hands afterwards.
    • Preheat and clean your grill. Grill the jerk skewers over medium/high heat (about 425F degrees) rotating every few minutes so all sides get cooked/charred. Cooking time will depend on thickness of chicken and grill heat. You are looking for an internal temperature of 165 degrees F for the chicken.
    • Remove from grill and garnish with chopped scallions and serve with a side of rice or side of choice.

    Notes

    Scotch bonnet peppers

    • I buy my scotch bonnet peppers at a local Jamaican market, if you cannot find them in a pinch you can use habanero peppers
    • I use 2 scotch bonnets for very spicy jerk, you can use just one for regular spicy, or even remove the seeds for a mild spice. Jerk should be spicy though!
    • I recommend using gloves when handling the peppers and thoroughly wash your hands afterwards

    Marinade

    • Once the jerk marinade is blended, you can proceed to marinate your chicken immediately, or store the jerk marinade. Store the jerk marinade in an airtight container in the refrigerator for up to 2 weeks.

    Chicken

    • This recipe can also be used to marinate whole chicken breasts

    Nutrition

    Serving: 2skewers | Calories: 658kcal | Carbohydrates: 38g | Protein: 52g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 1361mg | Potassium: 1365mg | Fiber: 6g | Sugar: 22g | Vitamin A: 3221IU | Vitamin C: 183mg | Calcium: 108mg | Iron: 3mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
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    6059 shares

    Originally Published: June 5, 2019 Post Updated: November 15, 2022 Filed Under: Caribbean, Chicken, Dairy Free, Dinner, Gluten-Free, Grilling, Marinades, Sauces, Dressing, Recipes, Spring Delights, Summer Tagged With: Bell Peppers, Chiles, garlic, Ginger, Lime, Onions, Pineapple, Thyme

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    Reader Interactions

    Comments

    1. MB

      August 14, 2021 at 8:33 pm

      August 2021…. I’ve made many jerk sauces. This is the one I’m keeping after cooking for 40 years. And going TO Jamaica and enjoying them. I blended the meat of both limes without juicing them. Bravo! Well done.

      Reply
      • Stephanie

        August 14, 2021 at 8:35 pm

        Wow what a compliment, thank you! That means so much to me! I’m so glad you loved it

        Reply
    2. Amy

      March 25, 2021 at 6:50 pm

      The recipe calls for 2 inches of ginger. I’ve never heard of this measurement in cooking. Is this accurate?

      Reply
      • Stephanie

        March 25, 2021 at 7:24 pm

        Hi Amy, fresh ginger root is used in the recipe, not ginger powder.

        Reply
    3. Steffi

      August 03, 2019 at 2:56 pm

      These are absolutely amazing!

      Reply
      • Stephanie

        August 03, 2019 at 2:57 pm

        I’m so glad you loved them Steffi!

        Reply

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