This is a fantastic jamaican jerk chicken recipe, that is involves a wet marinade instead of a dry rub. With everyone doing a lot more cooking at home, I think most of us are looking for different things to make.
This is one that takes about 5 minutes to make the marinade. And a if you are cooking a whole bird it will take about an hour and a half roughly to finish.
Of course you could always smoke the chicken on the big green egg, to add another layer of flavor which I have done in the past and it has turned out fantastic!
You could also use any other cut of chicken or meat for that matter. The end result will still be delicious. Here is the recipe for how to make jerk chicken, I hope you enjoy it!
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jamaican jerk chicken[/caption]Jamaican Jerk Chicken
This is a fantastic jamaican jerk chicken recipe, that is involves a wet marinade instead of a dry rub. With everyone doing a lot more cooking at home, I think most of us are looking for different things to make.
This is one that takes about 5 minutes to make the marinade. And a if you are cooking a whole bird it will take about an hour and a half roughly to finish.
Of course you could always smoke the chicken on the big green egg, to add another layer of flavor which I have done in the past and it has turned out fantastic!
You could also use any other cut of chicken or meat for that matter. The end result will still be delicious. Here is the recipe for how to make jerk chicken, I hope you enjoy it!
Jamaican Jerk Marinade
- 1/2 cup soy sauce
- 8 cloves garlic
- 1 tbsp ginger (fresh)
- 1/2 onion (chopped)
- 1 tsp dried oregano
- 1 tbsp allspice
- 1 tsp cloves
- 1 tbsp paprika
- 1 tsp nutmeg
- 1/2 cup orange juice
- 1/2 cup vegetable oil
- 1 tbsp cinnamon
- 4 whole habanero ((try 5-6 more heat, or even scotch bonnets ))
- 2 whole serranos
- 1 tbsp sugar
- 1/4 cup sherry vinegar
For the chicken
- 2 whole chickens
For the marinade
-
Place all of the ingredients into blender and puree until smooth. Place the chicken (s) into a large plastic bag and pour the marinade over the chicken.
I would allow at least 2 hours to marinade if you have time. Then on a sheet pan or roasting pan, lined with foil or parchment paper, pour the contents of the bag onto the pan and add 1 cup of water.
Season the chicken with salt all over and place into a preheat 400 degree big green egg (5 % discount) or oven. Cook for roughly 1 1/2 hours or until the internal temperature of the chicken thigh reaches 165 degrees.
Take out and allow to rest for 20-30 minutes. (if the top of the chicken looks like it is starting to burn while roasting simply place a piece of foil overtop of the chicken to prevent anymore darkening). Once rested slice, serve, and enjoy!