This jerk chicken will get your motor running! Make it on Friday night to grill on Sunday. Add a few veggies on the grill and call it Sunday Dinner.
PrintJerk Chicken
Ingredients
Scale
- 1 onion, coarsely chopped
- 1 large scotch bonnet or habanero pepper, minced and deseeded
- 1/2 T fresh ginger, grated
- 4 cloves of garlic, minced
- 1/2 cup vegetable oil
- 2 green onions, chopped
- 1/4 t freshly ground nutmeg
- 1 t thyme
- 2 T red wine vinegar
- 2 T light brown sugar
- 1/2 t cinnamon
- 1 t Old Bay Seasoning
- 1/2 t salt and a few grinds of the pepper mill
- Juice of one lime
- 8 chicken thighs, bone in skin on
Instructions
- Mix together all the ingredients except the chicken and oil in a large bowl
- Pour the oil into a food processor
- Put the rest of the ingredients on top of the oil
- Process for a few minutes
- Place the chicken in a large, shallow baking dish
- Pour the pepper mixture on top
- Cover and let marinate for about 24 hours
- Grill on medium high heat until the juices run clear about ten minutes on the skin side and five to ten on the other side
I
yowsa this is spicy!
I opened a bottle of Zinfandel to go with this. Zinfandel is my go to when I’m not sure what wine I want. It worked! It held up to the chicken nicely without overwhelming it. I’ll bet a cold beer with lime would be even better, though.
Happy eating!
RMW
you make my mouth watery.
That rich …! I like!
The few times I’ve eaten Jerk Chicken
although it was good I always wondered
where they came up with the name..lol
Looks good and you put up some great
photos…
Sandy
Oh goodness, I am drooling with just reading the spices and herbs you have in this recipe..The chicken looks so delicious..
I am soooo hungry and that looks soooo up my alley!! YUM!
Wow. The end result looks great and I like how you added the bit of sugar. I just kept staring at the pepper thinking, ‘really? really? that ought to be hot!’
I tried to resist looking but couldn’t! One of our favourite ‘international’ dishes!
I luurve the spiciness of jerk chicken! Great choice for J RMW! 😉
This recipe sounds absolutely delicious! Almost anything chicken is good by me, and I love the spiciness of jerk recipes.
I did not need to see that before breakfast. Now I am pretty sure oatmeal is not going to cut it.
It looks wonderful.
that’s going to really marinate for 24 hours. Sounds sweet and spicy at the same time. And looks delicious! Enjoy! {:-D
Wow. I guess that would get motors running! 🙂
Never have made jerk chicken, but this looks wonderful!
What a great way to spice up grilled chicken!
I bet this could almost bite back with all those spices!
although i cannot eat food with a great deal of ‘heat’ i do so enjoy ‘watching’ you cook.
Oh WHY oh WHY did I decide to read some Alphabet Thursday posts while having lunch at work today….and now here I am having mediocre leftovers and drooling at this Jerk Chicken ….
🙂 Looks Awesome! : )
Looks great, and spicy is right up my alley! Thanks!
That sounds and looks great, I love chicken, and while I am a big wings fan, a sweet and spicy thigh is very appealing. Thanks Bill
Goodness you can make anything! Oh how I wish we were neighbors. lol
Never had this but it does make you drool.
Just had to come by tonight and check on you my friend. I hate I am so far behind on visits. Your still in my thoughts though
Love
Maggie
Good Lord Almighty…there should be a LAW against this (LOL)!! Looks so tasty and BEAUTIFUL!! Thanks for TEASING us….smiling.
ok, how much vinegar does this take? My husband will love this♫
After my first vacation to Jamaica,all I wanted was more Jerk seasoned food. I tried and tried to replicate it! (failing miserably) I did find a nice Caribbean restaurant which was a blessing.. but I may try your recipe. The pictures are so beautiful I feel like one of Pavlov’s dogs!
Looks really good. I do hope that all of the seasoning isn’t in the skins because I wouldn’t eat those. What would happen if it were cooked with skinless breasts?
Yes, Zinfandel seems a good choice. 🙂
Jim’s Alphabe-Thursday
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Looks really good. I do hope that all of the seasoning isn’t in the skins because I wouldn’t eat those. What would happen if it were cooked with skinless breasts?
Yes, Zinfandel seems a good choice. 🙂
Jim’s Alphabe-Thursday
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You and these recipes! Making me hungry already! Yum! Your photos re so beautiful and your love of food and the preparation of it shines here! Have a lovely weekend!
I don’t want to be a jerk (haha!) but this just made my mouth water!
Maybe a little quinoa salad on the side?
Yum.
Yum.
Yum.
Jum.
(had to get a J word in here somewhere!)
Thanks for linking another jubilant recipe.
A+