Traditional spicy Jamaican Caribbean jerk chicken
- 1/2 cup olive oil
- 2 tablespoons salt
- 1 cup orange juice
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 1 lime juiced
- 1 cup cider vinegar
- 3 pounds chicken (breasts may be used if preferred)
- 2 tablespoons thyme
- 2 tablespoons ground allspice
- 8 cloves garlic finely chopped
- 3 medium onions finely chopped
- 2 tablespoons ground black pepper
- ground cinnamon; to taste up to 1 teaspoon
- nutmeg; to taste up to 1 teaspoon
- ginger; to taste up to 1 teaspoon
- 1/4 c. dark rum; optional - highly suggested
- 1 scotch bonnet pepper or jalapenos note scotch bonnet peppers are very hot this item i
- Carbohydrate 40.2953950231659 g
- Cholesterol 238.1365 mg
- Fat 17.9849835095328 g
- Fiber 4.27785004226226 g
- Protein 79.4365380017036 g
- Saturated Fat 3.80514300143939 g
- Serving Size 1 1 Serving (606g)
- Sodium 2288.68923334499 mg
- Sugar 36.0175449809037 g
- Trans Fat 2.60779550052467 g
- Calories 645 calories
Step-by-step
- Place all ingredients, excluding chicken and lime juice, in a blender or food processor pulse until smooth.
- Marinate the chicken in the lime juice and jerk paste for at least 1 hour over night is better
- After marinating remove chicken from marinade. Place remaining marinade in a saucepan
- Bring marinade to a boil then reduce heat and simmer for 15 mins put aside for basting
- If you have a grill I highly recommend grilling the chicken over a medium high heated grill.
- Cook for roughly 1 hour turning and basting occasionally. Chicken is done when juices run clear.
- If you must use an oven I highly recommend a heavy cast iron grill preheated in a 350º oven
- Cook for roughly 1 hour turning and basting occasionally. I recommend a tiny dash of Liquid Smoke to help add that grilled essence.
- Let rest for about 10 - 15 minutes before serving.
Most home cooks make the mistake of adding the meat directly to unheated aromatics, missing the crucial step of simmering the leftover liquid for basting. When adjusting quantities up or down, paying close attention to ratios ensures the balance between heat and acidity remains steady without altering the core flavor profile.
Scaling the Marinade and Yield
Doubling or halving quantities requires precision with potent elements like the scotch bonnet pepper and ground spices. While doubling the oil, soy sauce, and vinegar is straightforward, scale the hot pepper by half first rather than doubling it outright, tasting the blended paste before adding more heat. Spices such as allspice and cinnamon multiply linearly, but ground black pepper can quickly overpower a smaller batch if scaled without tasting.Managing the Marination Window
Allowing poultry to sit in citrus and aromatics breaks down surface proteins, but extended contact can alter the texture of leaner cuts. Submerging breasts or thighs for longer than twenty-four hours causes the meat to become mushy due to the acidity of the lime juice and cider vinegar. Keep the marinating process strictly within a two-hour to overnight window for optimal firmness.Processing and Basting Safely
Boiling the reserved liquid for a full fifteen minutes destroys harmful bacteria introduced by raw poultry before it touches the cooking meat. Apply this reduced liquid during the final stages of medium-high heat grilling or cast-iron baking, turning every fifteen minutes to build a lacquered crust without burning the sugars.
