I went back to my Jamaican roots for this one! My dad is from St. Andrew Jamaica, and although he wasn’t around my mom made sure I grew up eating and making a lot of West Indian food. In this video I’ll show you how to make Jamaican Jerk Chicken using my homemade Jamaican Jerk Sauce recipe. Now there are a few different recipes floating around the internet and you can feel free to tweak this recipe to your liking as far as sweetness, spiciness, etc. Jamaican Jerk Sauce can be used to marinade chicken, fish, veggies, tofu, you name it! It tastes yummy especially when used for grilling.
Jamaican Jerk Sauce (yields about 3 cups):
5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
4-5 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2-4 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger
1 lime squeezed
If you’re using dried thyme, use about 1/2 table spoon. This makes about 3 cups of marinade and it can be stored in the fridge for about 1 month.
You’ll be making a puree with all the ingredients I mentioned above. So you’ll need a blender or food processor.
For best results use this sauce immediately, but marinate your chicken, pork, or fish (haven’t tried beef yet) for at least 2 hours before grilling or roasting in the oven.
Tip: Line your baking dish with aluminum foil to make the clean-up after easier.
Now you’re set for marinating your chicken, fish, (tofu and veggies don’t need to marinate since they absorb marinades really quickly). In a zip lock bag or bowl with a lid, pour the jerk marinade and mix everything well. Now seal and place in the fridge for at least 2 hours. I used a large baking dish, which I sealed with plastic wrap. This way when I’m ready, it can go directly into the oven.
These Directions are for Jerk Chicken:
Preheat your oven at 350 degrees.
Place the baking dish with the chicken on the middle rack and allow this to cook for about 1 hour. After about 30 minutes, turn your chicken to the other side, coat it with more sauce. If you want to add some rich color to the finished dish, you may need to turn on your broiler for a few minutes.