GRILLED JAMAICAN JERK CHICKEN
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Grilled Jamaican Jerk Chicken

A rich lime and island spicy marinade gives this easy-grilled Jamaican jerk chicken tone bold flavor and juicy, tender center.

Grilled Jamaican Jerk Chicken

the process is very simple. Throw a bunch of spices and peppers into a blender, mix until smooth, put in a bag with some chicken and store in the refrigerator for a few hours … then grill. done, done and done. So if you cut it into pieces, it consists of two parts. The first part, pickles, the second part) chicken. And it is the marinade that turns chicken into a flavor bomb.

GRILLED JAMAICAN JERK CHICKEN

GRILLED JAMAICAN JERK CHICKEN

Ingredients

  • 6 boneless skinless chicken breasts or 6-8 boneless skinless chicken thighs
  • 5 tablespoons oil
  • juice of 4 limes (about 5-6 tablespoons)
  • 2 green onions, roughly chopped
  • 4 habanero chile’s (stems and seeds removed), roughly chopped
  • 4 teaspoons minced garlic
  • 1 tablespoon fresh thyme, finely chopped
  • 1/2 teaspoon ground ginger
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine oil, lime juice, and next 9 ingredients in a food processor or blender and pulse until well blended. Reserve 1/4 cup of the mixture in a small bowl. Cover and refrigerate. Transfer remaining mixture into a large resealable bag. Add chicken, seal bag, and chill for 3-8 hours.
  2. Grease and preheat grill. Remove chicken from bag, discard the bag and remaining marinade. Grill chicken 5-6 minutes on each side.
  3. Brush reserved sauce over the chicken and grill 2-3 minutes longer on each side until cooked through (large chicken breasts may need some additional grilling time) Garnish with chopped cilantro if desired and serve immediately.

Notes

Prep and cooking time do not include 3-8 hours of marinating time for chicken.

GRILLED JAMAICAN JERK CHICKEN

1 Comment

  1. 5 stars
    Grilled Jamaican Jerk Chicken.I recently made this shit recipe for a big family gathering, and everyone from my picky six-year-old daughter. It is a crowded pleasure for all ages.

    Jerk Jamaica is a native cooking style. Some people believe that this term comes from the word charqui, a Spanish term for jerky or dried meat in English; others claim to be about the constant rotation or shaking of the meat to be filled with the spice mixture and cook it thoroughly.HOW TO MAKE JERK CHICKEN
    Make the marinade: In a bowl of a food processor, combine all ingredients except chicken. Process until the vegetables are finely purified and the mixture is relatively smooth (the texture will be a little bold). Place the chicken pieces and pickles in a large Ziploc bag; tighten the air and close tightly. Puree the chicken to coat it evenly with the marinade. Put the bag in a bowl (in case of leakage) and marin it in the refrigerator for at least 8 hours or overnight. Allow the chicken to come to room temperature before grilling.
    Preheat the grill to medium-high heat. Gently dip a little paper towel into vegetable oil and use a tong to carefully rub the grill several times until it is shiny and covered. Place the chicken face down on the grill skin, make sure it is well covered with marinade for maximum flavor (throw out the remaining marinade). Cover and occasionally turn until the skin is reddened and crisp for about 10 minutes. Turn the chicken pieces up the leather side and bring the heat to medium-low level or bring the chicken to a cooler part of the grill. Continue cooking for about 15 more minutes until the chicken is cooked. Serve immediately.
    Note: Be very careful when working with Scotch Bonnet or Habanero peppers. They are very hot and it will be very painful if you touch your eyes. Wear disposable gloves or make sure to wash your hands thoroughly when you’re done. Depending on how hot you keep your chicken, you can use more or less peppers.
    Note: I recommend using boned chicken thighs and sticks for this recipe because mostly flavor is better, but it is much easier to cook on the grill. Boned chicken breast can be hard; If you want to use them, look for the smaller ones as they will not burn outside before the interior is fully cooked. Or you can start it on the grill and finish it in the oven.
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