Our convenient Jamaican Jerk Seasoning captures the bold, spicy-sweet flavor of authentic jerk-style cooking, making it the perfect addition to this fiery dish. Lime juice and apple cider vinegar give this recipe a tangy note, while blazing hot Scotch Bonnet chiles turn up the heat.
Prep time: 15 min
Cook time: 50 min
Total time: 75 min
Ingredients
Serves 8
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5 Cloves Garlic, chopped
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1/4 Cup Chopped Green Onion Tops
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1/2 Cup Dark Brown Sugar
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1/4 Cup Apple Cider Vinegar
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1/4 Cup Lime Juice, freshly squeezed
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1/3 Cup Vegetable Oil
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3 Tablespoons Dark Rum
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2 Tablespoons Soy Sauce
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2 Tablespoons Water
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2 Scotch Bonnet Chiles, chopped
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3 Tablespoons Jerk Seasoning
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2 (3- To 4-Pound) Chickens, quartered
Directions
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Place all ingredients except chicken in food processor and pulse until thoroughly combined.
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Place chicken in re-sealable container and toss with jerk marinade. Cover and refrigerate for at least 6 hours but ideally overnight.
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Prepare medium-hot grill or heat gas grill on medium high. Place chicken on grill, skin-side down and cook, turning once, about 8 minutes, until crust forms. Flip over and continue cooking until instant-read thermometer inserted into deepest part of breast registers 145°F to 150°F. If chicken threatens to burn before temperature is reached, carefully slide to cooler side of grill, cover, and continue cooking until done, about 40 minutes.