Grilled Chicken Marinade Recipe – Jamaican Jerk Seasoning
When my friends and I sailed a catamaran around the British Virgin Islands for a week, we fell in love with jerk chicken. It’s made with a spicy tasty grilled chicken marinade that goes great with a Bushwacker cocktail or a Dark and Stormy (Gosling’s rum, ginger beer and lime).
It’s easy to make your own Jamaican jerk seasoning. We found this recipe on a Caribbean site a few years back, right after our sailing trip. Don’t be intimidated by the insane number of ingredients. This grilled chicken marinade recipe is really easy to make. We’ve served Jamaican jerk chicken for friends and family at backyard BBQs, and for soccer team potlucks, and believe me – everyone raves it’s the best barbeque chicken recipe they ever tasted.
Marinade the chicken for at least an hour before grilling – longer is better, of course, to capture the flavors and ensure juicy chicken when it’s done.
Grilled Chicken Marinade Recipe – Jamaican Jerk Seasoning
Combine in a large bowl:
1 Tbsp ground allspice
2 Tbsp garlic powder
1 Tbsp dried thyme
1 1/2 tsp ground black pepper
1 1/2 tsp cayenne pepper
1 1/2 tsp ground sage
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
big pinch of salt
1 Tbsp sugar
Whisk the following liquids in with the spices:
3/4 cup white vinegar
1/4 cup soy sauce
1/4 cup olive oil
1/2 cup orange juice
juice of one lime
Add the following to the grilled chicken marinade:
1 habanero pepper, seeded and finely chopped
1 cup chopped white onion
3 green onions finely chopped
Add 2 lbs. chicken to the grilled chicken marinade (more if you’re hungry!):
4 chicken breasts (8 oz. each). I like to cut pieces into 2” or 3” chunks
Stir to coat the chicken
Cover with seran wrap
Let marinade for at least 1 hour
Best Way to Grill Chicken
Preheat a gas or charcoal grill
Pull chicken pieces from marinade and place on grill
Grill each side until chicken is fully cooked (white inside when cut into – about 20 min.)
That’s it for the Jamaican jerk chicken marinade
This grilled chicken marinade recipe, Jamaican jerk style, is great! Enjoy!!
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Comment by Just Me...
| May 22nd, 2009
Mmmm.. Sounds good!! And good for you!!
All about the ‘good for you’ since turning, um….since getting daughter!!! :):):)
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Comment by MindyMom
| May 22nd, 2009
You’re just makin me want to get away to a tropical beach. Like I already didn’t want to…
Happy Friday.
MindyMom´s last blog post..Rollercoaster Week
Comment by SingleParentPlus2
| May 22nd, 2009
Sounds great and just in time for the holiday. I’ll toast a dark and stormy to you on Monday. Have a great weekend!
SingleParentPlus2´s last blog post..On Monday, honor the fallen
Comment by BroRobert
| May 22nd, 2009
This Jamaican spice grilled chicken marinade recipe is REALLY tasty. I remember!
Comment by Viv
| May 22nd, 2009
I love jerk chicken, and this recipe sounds great. I’ll try it this weekend. Thanks
Comment by joanne stern
| May 22nd, 2009
Can’t wait to try it out. I love jerk chicken!!!
Comment by T
| May 22nd, 2009
Yum. I do love me some jerk. Um.. chicken that is.
:)
Comment by notasoccermom
| May 22nd, 2009
I am soooo glad you posted this! I have fallen in love with a Jamaican Jerk chicken salad at a local restaurant and have looked everywhere for the recipe for jerk….
You are my favorite food blogger!
well for today.
gonna fire up the grill this weekend.
notasoccermom´s last blog post..Girls Night Out- Then Climbing the mountain
Comment by krn
| May 23rd, 2009
Mmmmmmm, this grilled chicken marinade recipe sounds delicious. I’m going to marinate a big batch of this the day before we leave for our camping trip in June. This will be wonderful grilled at the beach with a yummy fruit and coconut side salad and a cocktail for the adults. Thanks. :)
You rock, Dad’s!
Comment by Emily
| May 23rd, 2009
Just a side note, for safety be sure to boil the marinade if you are going to use it for basting well into the grilling process – sounds yuuuummy!
Comment by Charlie
| August 7th, 2009
Have to agree with Emily, you MUST boil the marinade if you are going to use it for basting. Although with Chicken Marinade the best approach is to discard the marinade…..very very risky to baste with marinade that has had the raw chicken in it.
Comment by dj
| November 1st, 2009
My recipe calls for copious amounts of allspice, garlic to taste (which means lots), and tons of green onions. We add lime juice (lemon or orange is ok too), salt (should have enough that it tastes salty but not too salty). Only use fresh herbs, if you can get island thyme (looks like a succulent) then use it! Lots of thyme and of course pepper (ground).
optional ginger of course
The key is to use the scotch bonnets with the seed and the pith! Get the heat. I use about 30 bonnets for 2 quarts. The green onions create the mass in the recipe. mix gently with a wooden spoon. You can bruise all the fresh ingredients, which we try not to do. Do not use a blender! Finely dice everything. as small as possible.
No soy sauce, it is not true carribe.
When you have mixed all the ingredients add just enough vegetable oil to cover (never olive). Gently stir to homogenize and immediately pack in jars. Refrigerate for weeks, this will almost solidify. When you use it add oil, 2 parts to one part of this rub. Marinate for as long as you can and then bbq, not grill!
enjoy