Quick and Easy Jerk Chicken
3-4 lbs chicken pieces
1-3 finely chopped scotch bonnet pepper (any hot pepper)
¼ cup extra virgin olive oil
3 tbsp lime juice
2 tbsp cider vinegar
3 tbsp spiced rum
2 tbsp kosher salt
2 tbsp onion powder
2 tbsp dried tyme
2 tbsp allspice
2 tbsp ground ginger
2 tbsp brown sugar
2 tbsp cumin
2 tbsp black pepper
2 tbsp garlic powder
2 tsp cayenne pepper
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1Combine all ingredients. This will form a paste. Coat chicken pieces with paste/marinate. Marinate for at least 4 hours, best to marinate over night. Grill or bake chicken until chicken juices run clear.
2Put any remaining jerk seasoning in zip lock bag and freeze until you need it.
Sherri Logan Williams logansw - Apr 8, 2011
jessica schneider rileysmom - Apr 8, 2011
Sherri that looks amazing!
Dee Stillwell LILLYDEE - Apr 11, 2011
I love jerk chicken but is the real ammt of all these spices 2 Tablespoons? that is alot for only 3-4 lbs of chicken. It seems like it would be too salty and spicy with that much and would get expensive to make. Let me know ok?
Sherri Logan Williams logansw - Apr 12, 2011
You only use enough seasoning to coat each piece, well. That's why I suggest freezing whats left over to use for another fabulous jerk dish. You can modify the spices to your liking. Oddly enough, those spices and herbs are staples in my pantry. I'm pretty much a fanatic when it comes to cooking. I've had authentic jerk chicken several times, as well as made it several times, the ratio is pretty much the same as mine. You can cut your ingredient amounts down to 1 tbsp and if you like it a little more sweet, add 1 more tbsp of brown sugar. I hope I've been helpful. Jerk is suppose to be spicy! :) Take out some of those peppers, make it your own recipe. Happy Cooking?