I know its a little late for grilling posts for some of you (sorry), but this Jerk Chicken recipe is one that I really wanted to share. Plus, it is football season and that means its still grilling season for everyone – am I right?? This is a recipe that we have made a bunch of times and it has become one of our favorites. I love grilled chicken. Jim and I always joke that I’m a cheap date because we can go to a nice steak or seafood restaurant and I will be completely happy ordering the one chicken entree on the menu – ha. I do like a good steak but I would take grilled or roasted chicken over red meat most of the time. I know through discussions with some other moms that I might be by myself on this love of chicken, but this recipe is one of the reasons why I love it so much.
I also love making the marinade for this Jerk Chicken in my food processor. If you don’t have a food processor you can also use a blender – just make sure to chop your veggies good. I don’t think I have ever called a marinade beautiful but this one is really pretty from the green onions and the herbs and spices. Plus the smell of this marinade is AMAZING. I feel like I make really good marinades from scratch and I think you can always tell if you have your marinade right by giving it a sniff test. A good marinade that really flavors your chicken is going to smell wonderful and well balanced. If you sniff and all you can smell is vinegar then you may need more seasoning or oil. If all you smell is thyme then add a little more vinegar.
This is a good recipe to plan ahead with, too. An overnight marinade is a good way to make sure it soaks up all of the yummy flavor.
If you like a little more heat you can also up the ante with your peppers. This recipe calls for a jalapeno seeded and while that might not be hot enough for some adventurous folks you can switch up to a habanero or scotch bonnet peppers (just be careful:-)). I think traditional Jerk Chicken is pretty spicy so go crazy if you want!!
To me one of the signature flavors in Jerk Chicken (besides the heat) is the spices – allspice, cloves and nutmeg. Please don’t skip these spices as they really are what make this chicken flavorful.
One more tip – we love this marinade so you can either double the amount up front and set some aside or take the marinade that is left from the chicken and simmer it on the stovetop for dipping or drizzling over rice. Yum!
This is my other go-to grilled chicken recipe and one that my dad always made growing up. It is delicious! – Cornell BBQ Chicken
Source – Allrecipes.com
- 6 green onions, chopped
- 1 onion, chopped
- 1 jalapeno pepper, seeded and minced
- 3/4 cup soy sauce
- 1/2 cup distilled white vinegar
- 1/4 cup vegetable oil
- 2 tablespoons brown sugar
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 1/2 - 2 lbs chicken - cut up (your choice of pieces)
- In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds or until everything is well combined and evenly processed.
- Place the chicken in a medium bowl, and pour the marinade overtop. Refrigerate for 4 to 6 hours, or overnight (ideally overnight if you can!)
- Preheat grill for high heat.
- Lightly oil grill grate. Cook chicken on the prepared grill until juices run clear. Times will vary depending on what pieces of chicken you are cooking.