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Jamaican Jerk Chicken

laura
If you are a fan of unique flavors, dare to try this Jamaican Jerk Chicken recipe to delight your palate.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 6
Calories 816 kcal

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

Instructions
 

  • 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.
  • Place the chicken onto a baking sheet, and bake until cooked through completely.
  • While the chicken is cooking, combine the ingredients for the sauce in a food processor, and pulse until smooth.
  • Add the sauce mixture to a saucepan over medium heat and simmer until the chicken is done.
  • Serve the chicken with the sauce on top.
  • Enjoy!