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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.
servings
Ingredients
Marinade Ingredients
- 2 pounds boneless skinless chicken breast (sliced into 1 inch cubes)
- 1/2 yellow onion (peeled and quartered)
- 6 cloves garlic (peeled)
- 2 tablespoons fresh thyme (or 1 tbsp dried thyme)
- 1/3 cup chopped scallions
- 2 inches fresh ginger root (skin peeled and roughly chopped)
- 2 tablespoons ground all spice
- 1/2 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))
- 1/2 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
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Equipment
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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
Video
Nutrition Information
Serving: 2skewers, Calories: 658kcal (33%), Carbohydrates: 38g (13%), Protein: 52g (104%), Fat: 35g (54%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 9g, Monounsaturated Fat: 20g, Trans Fat: 0.1g, Cholesterol: 145mg (48%), Sodium: 1361mg (59%), Potassium: 1365mg (39%), Fiber: 6g (25%), Sugar: 22g (24%), Vitamin A: 3221IU (64%), Vitamin C: 183mg (222%), Calcium: 108mg (11%), Iron: 3mg (17%)