Jamaican Jerk Chicken

"This is an amazing recipe. Don't let the number of ingredients scare you off...just line up the bottles and measure!"
 
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photo by Probably This photo by Probably This
photo by Probably This
photo by Liseang photo by Liseang
photo by Bob Jr photo by Bob Jr
photo by Edward_The_Chef photo by Edward_The_Chef
photo by yamakarasu photo by yamakarasu
Ready In:
2hrs 15mins
Ingredients:
19
Serves:
8
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ingredients

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directions

  • In a large casserole with a lid, combine all ingredients except chicken.
  • Add chicken, stirring to coat well.
  • Cover and refrigerate for 1 hour up to 24 hours.
  • First drain, then Bake@ 350 for one hour OR drain and barbecue.
  • Serve with steamed white rice.

Questions & Replies

  1. I am planning a graduation party for my son and have approx. 20 people attending. I'd like to make the Jerk Chicken recipe. How would I change/increase this recipe to accommodate 20 people?
     
  2. Those that used the slow cooker method: Do you skip the marinading in the fridge and cook with the marinade instead or use the marinade liquid to also cook with in the slow cooker?
     
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Reviews

  1. This is a fabulous recipe! Jamaica is DH and I's favorite place away from home, so we love anything that brings us back there. We use this recipe exactly but what we did was made it the night before in our crock pot, refrigerated it overnight, and then used the crock pot to cook it all day. For 5 -6 lbs of Chicken we did it on low for about 7 hrs. The meat was literally falling off the bone, just as we like from the island itself. The perfect blend of spice (heat) and seasoning. Thanks for this! It's a new staple in our house.
     
  2. I made this tonight and it was fantastic!!! Followed to the letter but boiled the marinade after removing the chicken until the onions were well cooked. Then strained it through a fine mesh to remove any solids, returned it to the pot and added 2 cups pineapple juice and 2 cups orange juice , and 1/2 cup brown sugar, a bit more salt to taist boiled this together for about 5 min. And thickened with a cornstarch slurry. Brushed this on the chicken the last 5 min.of cooking as a glaze and the remainder as a dip for the chicken. My husband even put it on his rice. First rate recipe , it deserves more than 5 stars.
     
  3. This chicken really is extremely delicious. As a Jamaican myself, I consider myself to be a jerk chicken connoisseur of sorts, lol. Anyhow, the flavor that comes out of the chicken with this recipe is ridiculously delicious! Obviously, it's supposed to be spicy... if you are extremely sensitive to spicy foods, tone down the seasonings by using half of the amount of cayenne pepper/regular pepper. I actually think the spice is just right, and I cannot wait to make this dish again!
     
  4. I had jerk wings in St. Croix and they were so delicious, but I think this marinade (I marinate 24 hours) on skinless boneless breasts (I use my indoor grill) is even better. In contention for the best chicken I have ever eaten.
     
  5. Yummy on speed!! Nice and spicy. My wife and I loved it. But being the novice chef I am, I did not realize I was supposed to drain the marinade from the chicken before placing it in the oven. I baked the chicken in the marinade for an hour! I was sure I had ruined it, but my wife told me to drain the marinade and cook the chicken another 40 mins. <br/><br/>IT CAME OUT PERFECT!! It was tender, juicy and exploding with jerk flavor. Now we will bake it in the marinade for the first 20 mins then bake the chicken alone for the remainder of the time.<br/><br/>Great recipe!
     
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Tweaks

  1. I used boneless, skinless chicken thighs I cooked it in a slow cooker on high for 6 hours.
     
  2. Have been making this for some time for BBQ chicken. Believe it comes from "The Sugar Reef Carribean Cookbook". Great taste and really not difficult. I modify by substituting 1/2 cup of apple vigegar for the white vinegar, and using 1/8 cup of decent habanero sauce instead of the aCtual pepper
     
  3. Stellar!! I gave in to an urge to substitute apple cider vinegar for the white vinegar and wish I hadn't as the flavor was a teensy much sweet for me, but not enough to matter as the flavor was AMAZING! The *only* other tweak I made was to add a few shakes of sriracha sauce to spice things up halfway through the cooking. I used skinless, boneless chicken thighs and chose the crockpot method, cooking on Low for 5 hours. Will DEFINITELY be making this again... grilling, crockpotting, everything!<br/><br/>Oh! And just wanted to mention that right before serving I did thicken up the sauce a tad by sprinkling some Wondra over the bubbling crockpot, stirring it in, then replacing the lid for 5 minutes before serving. Perfect over rice!!
     

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