Recipes

Jamaican Jerk Chicken

Capture the bold, spicy-sweet flavor of authentic jerk-style cooking with this fiery marinade. Lime juice and apple cider vinegar lend a tangy note and blazing hot Scotch Bonnet chiles turn up the heat, while our Jamaican Jerk Seasoning provides the authentic flavors.

Prep time: 10 min

Cook time: 380 min

Total time: 390 min

Jamaican Jerk Chicken
Copyright Recipe © 2015 Woodland Foods

Ingredients

Serves 8

  • 5 Cloves Garlic, chopped

  • 1/4 Cup Green Onion Tops, chopped

  • 1/2 Cup Granulated Brown Sugar

  • 1/4 Cup Apple Cider Vinegar

  • 1/4 Cup Lime Juice, freshly squeezed

  • 1/3 Cup Vegetable Oil

  • 3 Tablespoons Dark Rum

  • 2 Tablespoons Soy Sauce

  • 2 Tablespoons Water

  • 2 Scotch Bonnet Or Habanero Peppers, with seeds, chopped

  • 3 1/2 Tablespoons Jamaican Jerk Seasoning

  • 1 Tablespoon Fresh Ginger, minced

  • 2 (3 To 4-Lb.) Chickens, quartered

Directions

  1. Place all ingredients except chicken in food processor and pulse until thoroughly combined.

  2. Place chicken in re-sealable container and toss with jerk marinade. Cover and refrigerate for at least 6 hours but ideally overnight.

  3. 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.

  4. If chicken starts to burn before temperature is reached, carefully slide to cooler side of grill, cover, and continue cooking until done, about 40 minutes.