plate jerk chickenI was hooked when I had my first taste of Jamaican jerk chicken. There are so many wonderful flavors combined in the marinade, which while easy to make demands a lot of spices. This is great for a barbecue or serving for a lot of friends because you can marinade the chicken the day before and toss it on the barbecue or in the oven when your guests arrive.

I can’t claim that I know everything about traditional Jamaican jerk chicken preparation, and my Jamaican friends might give me a hard time for my adapted recipe.  For me it is all about the flavorful marinade, and if you stick close to the recipe you really can’t get a bad outcome. It can be addicting – I once caught my father-in-law licking the pan sauce clean.

marinatingI make the marinade the day before or in the morning so the chicken has enough time to absorb the flavors before serving for dinner. This recipe is a large portion, but my secret is to save some for the next time by freezing any extra chicken into portions after the batch has marinated. That way the next time you want jerk chicken, just pull it out of the freezer in the the morning and cook it at dinnertime.Jamaican jerk chicken

Jamaican Jerk Chicken
Serves 8
Print
456 calories
15 g
254 g
19 g
51 g
5 g
313 g
1620 g
8 g
0 g
13 g
Nutrition Facts
Serving Size
313g
Servings
8
Amount Per Serving
Calories 456
Calories from Fat 174
% Daily Value *
Total Fat 19g
30%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 7g
Cholesterol 254mg
85%
Sodium 1620mg
68%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
9%
Sugars 8g
Protein 51g
Vitamin A
9%
Vitamin C
40%
Calcium
8%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 3 tablespoons dark rum (optional)
  2. • 2 tablespoons water
  3. • 2 tablespoons sunflower oil
  4. • ¼ (60 ml) cup of ketchup
  5. • ¾ (175 ml) cup of soy sauce
  6. • ½ cup (120 ml) of white vinegar
  7. • 10 scallions (or 1 cup of chopped yellow onions or shallots)
  8. • 4 garlic cloves
  9. • 2 scotch bonnet chilies or habanero chilies with/without seeds (or substitute with jalapeño with some seeds)
  10. • 2 tablespoons dried thyme (or fresh)
  11. • 4 teaspoons ground allspice (allehånde in Danish)
  12. • 4 teaspoons ground ginger
  13. • 4 teaspoons ground cinnamon
  14. • 2 teaspoons ground nutmeg
  15. • 2 teaspoons ground black pepper
  16. • 2 ½ tablespoons dark brown sugar
  17. • 3-4 pounds (1.3 kg -1.8 kg) whole chicken legs (or chicken drums) rinsed and patted dry
  18. • ½ cup of lime juice
Instructions
  1. 1. Optional: boil rum and water together for about 3 minutes.
  2. 2. Use a blender to combine the 14 wet and dry ingredients together, add the rum and water mixture, and blend until smooth.
  3. 3. Put the chicken in a freezer bag and pour in the marinade to coat the chicken. Let it marinate in the refrigerator the day before, or at least half a day. Turn the bag periodically to evenly coat all sides of the chicken.
  4. 4. Preheat the oven to 350° F (175°C).
  5. 5. Arrange the chicken skin side up in a roasting/baking pan; pour a tiny bit of the marinade over the chicken, and then top with lime juice. Roast the chicken for about 50 min. or until the chicken is cooked (you can test by poking the meat at the thickest part - the juices should run clear). Once or twice during the roasting, spoon the marinade from the bottom of the pan onto the chicken to keep it extra moist.
  6. 6. You can serve this with rice and peas, coleslaw or a green salad.
Notes
  1. Don't let the pan sauce go to waste you can toss it with some rice if you don't want to make Jamaican style rice and peas.
beta
calories
456
fat
19g
protein
51g
carbs
15g
more
DiepLicious https://dieplicious.com/
Coleslaw recipe, Kitchen aid food chopperjerk chicken

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.

Enjoy!

Recommended Articles

%d bloggers like this: