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Jerk Chicken

Yeah, I know what you are thinking. What the heck is Jerk Chicken? No. This is not a bad chicken. The “Jerk” here refers to the marinade, which is a typical Caribbean marinade used for all kinds of meat and poultry. It is definitely something different from our usual BBQ or Teriyaki marinades and I absolutely love the intense flavors coming from this dish.
Ingredients:

6 Chicken Thighs

Jerk Marinade:
4 green onions – roughly chopped
2 chillies
3 garlic cloves
1 tsp fresh thyme leaves
6g ginger – peeled and sliced
Juice of one lime
1/2 juice of one orange
1 & 1/2 tsp allspice
2 tsp brown sugar
1/4 cup soy sauce
1/4 cup white vinegar
1/2 cup olive oil
Salt & ground black pepper (to taste)

Serves 4 – 6

Recipe source: Steve’s cooking

In a large bowl, wash chicken in cold water with some vinegar and lime.

Cleaning chicken thighs

Cleaning chicken thighs.

In blender, add green onion, chilli, garlic, thyme, and ginger. Pulse well.

Jerk chicken marinade halfway there

Step 1 of 2.

Add lime juice, orange juice, all spice, brown sugar, soy sauce, vinegar, olive oil, salt, and pepper. Blitz until smooth.

Jerk Chicken Marinade step 2 of 2

Step 2 of 2.

Drain the chicken. In a roasting pan, place chicken and pour marinade on top, reserving some for basting. Wrap the pan with cling wrap and pop it in refrigerator overnight.

Jerk Chicken marinating overnight

See you in 24 hours’ time!

Preheat oven at 150C. Roast chicken skin side down for 20 mins.

Jerk Chicken on the way into the oven

Popping them into the oven

Baste the chicken with the reserve marinade on both sides and return to oven for another 10 mins. Turn up the temperature to 190C. Baste the chicken one more time and continue to roast the chicken for another 10 mins. Remove from oven and allow it to rest before serving.

Jerk Chicken done

Done!

Jerk Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch, Dinner
Cuisine: Western
Serves: 6 thighs
Ingredients
  • 6 chicken thighs
  • 4 green onions - roughly chopped
  • 2 chillies
  • 3 garlic cloves
  • 1 tsp fresh thyme leaves
  • 6g ginger - peeled and sliced
  • Juice of one lime
  • ½ juice of one orange
  • 1 & ½ tsp allspice
  • 2 tsp brown sugar
  • ¼ cup soy sauce
  • ¼ cup white vinegar
  • ½ cup olive oil
  • Salt & ground black pepper (to taste)
Instructions
  1. In a large bowl, wash chicken in cold water with some vinegar and lime.
  2. In blender, add green onion, scotch bonnet, garlic, thyme, and ginger. Pulse well.
  3. Add lime juice, orange juice, all spice, brown sugar, soy sauce, vinegar, olive oil, salt, and pepper. Blitz until smooth.
  4. In a roasting pan, place chicken and pour marinade on top, reserving some for basting. Wrap the pan with saran and pop it in refrigerator overnight.
  5. MAKING
  6. Place chicken on grill, baste well and cook until done. Remove from oven and allow it to rest.
  7. While the chicken is resting, cook bacon strips on grill.
  8. Pull the chicken apart and set it aside.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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