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Jerk Chicken

Jerk Chicken

The flavor of Jerk Chicken is quintessential Jamaican. Scotch Bonnet Peppers are used for the heat one expects with Jamaican cuisine.  But if you reduce or eliminate them, you are still left with classic jerk flavors. Our Jamaican Jerk Seasoning already has some chile peppers for a bit of heat, but not like the heat you get with Scotch Bonnet peppers. You can also use pork or beef. Adjust the cooking time to make sure you cook the meat thoroughly until the internal temperature is 165 for beef or 160 for pork.

One 3 1/2 lb chicken, cut into pieces.  You can also use 3lb of chicken breasts.
1 Tbsp. Scotch Bonnet Pepper Flakes (optional for the extra authentic heat)  Eliminate if you just want the medium heat from the seasoning, or use another spicy chile pepper like New Mexico Hot Red Crushed Chile Pepper flakes.
1/4 Cup Jamaican Jerk Seasoning
8 Cloves Garlic
3 Medium Onions
2 Tbsp. Sugar
2 Tbsp. Sea Salt
1/2 Cup Olive Oil
1/2 Cup Soy Sauce
Juice of 1 Lime
1 Cup Orange Juice
1 Cup White Vinegar

Coarsely chop the onions, garlic and peppers. Place in a blender, along with all of the other ingredients (except the chicken). Blend until smooth.

Rub the sauce into the chicken. Save some for basting and dipping later. Refrigerate the chicken overnight, or at least 4-6 hours to marinate.

Bake for 30 minutes at 350 F. Turn the pieces over and bake for another 30 minutes, or until the internal temperature of the thighs reach 165 F.

Serve with rice and peas for a traditional side dish, along with the extra jerk sauce left over for dipping.

Makes 4 servings