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spicy chicken jerk marinade

Authentic Jamaican Jerk Marinade for Chicken

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This vibrant jerk marinade delivers the perfect balance of fiery heat and aromatic spices, bringing authentic Caribbean flavors to your kitchen. The allspice backbone, customizable Scotch bonnet heat, and sweet-tangy-savory balance transform ordinary chicken into something extraordinary.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Jamaican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon brown sugar
  • 1 tablespoon neutral oil
  • 1 Scotch bonnet or habanero pepper stemmed
  • 2 garlic cloves chopped
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons soy sauce
  • 1 tablespoon ground allspice
  • 3 green onions (scallions) chopped
  • 2-3 tablespoons fresh lime juice
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried
  • ½ teaspoon kosher salt to taste
  • ¼ teaspoon cinnamon optional
  • ¼ teaspoon nutmeg optional
  • ½ teaspoon black pepper optional
  • 1 splash orange juice optional
  • 2 pounds chicken bone-in or boneless

Equipment

  • Blender or food processor
  • Zip-top bag
  • Grill or oven

Method
 

  1. Add all marinade ingredients to a blender or food processor and blend until mostly smooth and emulsified.
  2. Taste and adjust lime juice, salt, or spice level to your preference.
  3. Reserve about ¼ cup of the marinade for basting and serving later.
  4. Place chicken in a zip-top bag or dish and pour the remaining marinade over it, coating thoroughly.
  5. Marinate in the refrigerator: 12-24 hours for bone-in chicken, 4-8 hours for boneless cuts.
  6. When ready to cook, preheat grill to medium-high heat or oven to 425°F.
  7. Cook chicken until juices run clear and internal temperature reaches 165°F.
  8. Let chicken rest for 5 minutes before serving for maximum juiciness.
  9. Simmer the reserved clean marinade for 1-2 minutes, then brush over the cooked chicken.
  10. Finish with a squeeze of fresh lime and garnish with sliced scallions if desired.

Nutrition

Calories: 320kcal

Notes

For authentic fiery heat, keep all seeds and membranes in your Scotch bonnet or habanero. For medium heat, remove the seeds. For a milder version suitable for kids or heat-sensitive diners, substitute with a jalapeño pepper.
This versatile marinade works beautifully on tofu, cauliflower, or portobello mushrooms for vegetarian options. Vegetables only need to marinate for 30-60 minutes.
Store any leftover marinade (that hasn't touched raw meat) in an airtight container in the refrigerator for up to 1 week.

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