Jamaican Jerk Chicken
Jerk seasoning is a sweet and spicy blend of allspice, chili peppers (preferably scotch bonnet), fresh ginger, and a hint of brown sugar. Start marinating the chicken the day before for maximum flavor. Cooking on the grill adds a nice smoky flavor, but you could also bake the chicken in the oven.
Ingredients
- green onion (scallion) 6.00 whole trimmed and roughly chopped
- onion(s) 1.00 small peeled and roughly chopped
- fresh ginger 2.00 tsp chopped
- garlic 3.00 clove
- chili pepper 2.00 whole habanero or 1 scotch bonnet chili pepper seeded and chopped
- white vinegar 2.00 tbsp
- soy sauce 1.00 tbsp
- canola oil 1.00 tbsp
- brown sugar 2.00 tbsp
- salt 1.00 tsp
- fresh thyme 2.00 tsp
- ground allspice 1.00 tsp
- black pepper 0.25 tsp
- ground nutmeg 0.25 tsp
- ground cinnamon 0.13 tsp
- chicken thighs 1.50 lbs boneless
- skinless chicken thighs
Instructions
- 1
Place all ingredients except chicken in a food processor and blend until smooth.
- 2
Place chicken and blended mixture in a dish or large zip-top bag. Seal and refrigerate to marinate for 3 to 24 hours.
- 3
Remove chicken from the container and discard remaining marinade.
- 4
Heat a grill on medium-high heat. Oil the grill rack
- 5
then add chicken and cook on each side for about 10 to 12 minutes. Chicken should reach 165° F before removing from the grill.
Cook it from the original
This recipe comes from diabetesfoodhub.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on diabetesfoodhub.org