Jamaican Jerk Chicken

If you are a fan of unique flavors, dare to try this Jamaican Jerk Chicken recipe to delight your palate.

Stay with us so you can feel the most intense flavors with this Jamaican Jerk Chicken recipe.

Not only will you love it, but your whole family will become addicted to it.

Prep Time: 20 minutes | Cook Time: 30-40 minutes | Servings: 6

Ingredients:

For the chicken:

2-3 lbs. Boneless Skinless Chicken Thighs

1 tbsp. Soy Sauce

1 tbsp. Brown Sugar

1 tbsp. Ground Thyme

1 tbsp. Olive Oil

3 tsp. Allspice

1 tbsp.White Vinegar

1 tsp. Sage

½ tsp. Dried Ginger

1 tsp. Pepper

1 tsp. Onion Powder

1 tsp. Chili Powder

1 Scotch Bonnet Pepper

1 tsp. Garlic Powder

For The Sauce:

2 Scotch Bonnet Peppers (Deseeded And Roughly Chopped)

½ Onion (Roughly Chopped)

1 tsp. Marinade Above Reserved

⅛ cup White Vinegar

1 tbsp. Brown Sugar

Juice From 1 Lime

2 tsp. Garlic (Minced)

¼ cup. Pineapple (Chopped)

1 tsp. Salt

Instructions:

Step 1. In a blender or food processor, pulse together the ingredients for the chicken marinade, and then coat the chicken in it. Cover, and refrigerate for at last 4 hours. Preheat the oven to 400 degrees.

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Step 2. Place the chicken onto a baking sheet, and bake until cooked through completely.

Step 3. While the chicken is cooking, combine the ingredients for the sauce in a food processor, and pulse until smooth.

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Step 4. Add the sauce mixture to a saucepan over medium heat and simmer until the chicken is done.

Step 5. Serve the chicken with the sauce on top.

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laura

Jamaican Jerk Chicken

If you are a fan of unique flavors, dare to try this Jamaican Jerk Chicken recipe to delight your palate.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Dinner

Cuisine: American

Calories: 816

Ingredients Method

Ingredients

  

• 2-3 lbs. Boneless Skinless Chicken Thighs
• 1 tbsp. Soy Sauce
• 1 tbsp. Brown Sugar
• 1 tbsp. Ground Thyme
• 1 tbsp. Olive Oil
• 3 tsp. Allspice
• 1 tbsp.White Vinegar
• 1 tsp. Sage
• ½ tsp. Dried Ginger
• 1 tsp. Pepper
• 1 tsp. Onion Powder
• 1 tsp. Chili Powder
• 1 Scotch Bonnet Pepper
• 1 tsp. Garlic Powder

For The Sauce:

• 2 Scotch Bonnet Peppers Deseeded And Roughly Chopped
• ½ Onion Roughly Chopped
• 1 tsp. Marinade Above Reserved
• ⅛ cup White Vinegar
• 1 tbsp. Brown Sugar
• Juice From 1 Lime
• 2 tsp. Garlic Minced
• ¼ cup. Pineapple Chopped
• 1 tsp. Salt

Method

 

1. In a blender or food processor, pulse together the ingredients for the chicken marinade, and then coat the chicken in it. Cover, and refrigerate for at last 4 hours. Preheat the oven to 400 degrees.
2. Place the chicken onto a baking sheet, and bake until cooked through completely.
3. While the chicken is cooking, combine the ingredients for the sauce in a food processor, and pulse until smooth.
4. Add the sauce mixture to a saucepan over medium heat and simmer until the chicken is done.
5. Serve the chicken with the sauce on top.
6. Enjoy!