Chicken & Poultry/ Jamaican & Caribbean

Jamaican Jerk Chicken (Quick & Easy Version)

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This is where it’s at – one of my all-time favourite chicken recipes! It’s full of flavour, fragrant, smoky and perfect for spice lovers! It’s a recipe worth trying at least once… then you’ll fall in love forever!

When you think Jamaican cuisine, one of the first things that most likely comes to mind is jerk chicken! It’s one of my favourite ways to eat chicken – it’s aromatic, flavourful, and has a beautiful heat from the scotch bonnet pepper! I made this batch of chicken for my household and from the pictures, you can see that only half is saucy. The hubs loves a good sauce, me on the other hand would prefer it on the side so I can control how much I want. Regardless of your preference, you can enjoy this meal with or without a sauce and with intense heat or mild!

Recipe Tips and Notes

I think the key to successful jerk chicken is to ensure you have enough herbs and spices, marinate your chicken for a few hours or overnight, and BBQ it on the grill! If you don’t miss any of those three steps, you should be good to go!

Jerk Marinades – You can certainly make your own jerk marinade however, if you want to save some time, Grace as well as Walkerswood are two brands I personally use. They come in a mild heat level, so if spice isn’t your thing, you can opt for the mild selection.

Slit & Marinate – Create small slits in your chicken and ensure the marinade gets inside – cover and marinate for a few hours or overnight.

Don’t Waste the Marinade – When grilling your chicken, you will need to remove any excess herbs and marinade. Don’t throw them away but add them to a small saucepan along with some chicken stock, brown sugar or honey, ketchup, and about another tbsp of jerk seasoning (optional). Thicken with cornstarch and water or simmer until reduced! Delicious!

The Process

Jamaican Jerk Chicken (Quick & Easy Version)

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This is where it's at - one of my all-time favourite chicken recipes! It's full of flavour, fragrant, smoky and perfect for spice lovers! It's a recipe worth trying at least once... then you'll fall in love forever!

Ingredients

  • 1lb Chicken Thighs & Legs
  • 2 tbsp Pre-Made Jerk Marinade (i.e. Grace or Walkerswood Brand)
  • 1 tbsp Brown Sugar (optional)
  • 1 tbsp Olive Oil
  • 1 tbsp Browning or Soya Sauce adjust until desired colour
  • 2 Sprigs of Thyme
  • 1 Escallion Stalk crushed
  • ½ Medium Onion chopped
  • 3 Garlic Cloves crushed or minced
  • 5 Pimento Seeds crushed
  • 2 Bay Leaves
  • BBQ Sauce if desired

Instructions

1

In a medium/large prep bowl, add chicken and all other ingredients (except BBQ sauce). Toss to coat, and let it marinate in the fridge for at least 2 hours or overnight.

2

30 minutes before grilling, remove chicken from the fridge. Heat grill to medium-high and spray grates with cooking oil (i.e Pam cooking spray). Grill chicken (ensure excess herbs - thyme sprigs, bay leaves, escallion etc. are removed), turning occasionally, until chicken is charred in spots and almost done - reserve marinade (see notes section).  

3

Move chicken to a cooler temperature area of the grill and brush with reserved marinade. Grill, covered, until chicken is cooked through.

Notes

A. It's best to grill your chicken under a medium high flame, as this slow grilling process allows the flavours to infuse into a smoky, fragrant plate of deliciousness! B. With your reserved marinade, you can make your own BBQ sauce by adding chicken stock, brown sugar or honey, ketchup, and about another tbsp of jerk seasoning (optional). Thicken with cornstarch and water or simmer until reduced.

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