I made homemade jerk chicken the other night for the first time. Usually I buy the Lawry’s jerk marinade which is so good, but I was trying to use what I had on hand already and create the same taste.
It did not turn out exactly like the marinade, but it was still really good and tasted like jerk chicken. I think if I would have made this recipe exactly as it called for, it would have tasted more like the bottled stuff, but like I said I was trying to use what I had on hand.
After the chicken finished cooking, I made some rice and placed it in the bottom of a 9×13 pan, put the chicken on top and poured the juices over the top so it could soak into the rice. It was deeeeeelish!
This recipe does have many components, but it comes together really quickly!
Ingredients
Jerk marinade:
- 1 bunch scallions, chopped (I used 1/2 of a regular onion)
- 3 large garlic cloves, chopped
- 1 habanero chile, chopped (I did not have so I used red pepper flakes)
- 1 lime, juiced ( I used lemon juice)
- 3 tablespoons olive oil, plus more for greasing grill pan
- 2 tablespoons soy sauce
- 1 tablespoon packed brown sugar
- 2 teaspoons ground allspice (I left it out because I did not have it on hand)
- 1 teaspoon chopped fresh thyme leaves (I used dried)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 boneless and skinless chicken breasts (I used chicken cutlets)
- Kosher salt and freshly ground black pepper
Directions
Blend all of the marinade ingredients together in a food processor until smooth.
Put the chicken in a 13 by 9-inch casserole dish and season it with salt and pepper, to taste. Cover the chicken with the jerk marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours for the flavors to meld. If you have the time, letting the chicken marinate overnight is best.
Preheat grill pan to medium-high heat. Lightly oil the pan to keep the chicken and marinade from sticking. Remove the chicken from the marinade letting the excess drip off and arrange them on the grill pan. Cook until the chicken is fully cooked and the jerk marinade has blackened and caramelized in spots, about 5-8 minutes on each side. Transfer the chicken to a serving platter and serve. (You can also do this on an outside grill if you like!)
This recipe was changed a little bit, but the original recipe used was this one by the Neelys.
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I have not had jerk chicken in about a dozen years. I do remember loving it though, and this recipe looks far less complicated than my own. Thanks for the reminder about this tasty dish.
Our Favorite Jerk Marinade — for chicken tofu or pork.inspired by a recipe found in FOOD WINE magazine not sure which issue .8 servings..For maximum flavor let chicken marinate overnight. You can also freeze the protein IN the marinade and save some for later …1 large onion.2 Scotch bonnet chiles stemmed and halved de-seeded if desired .3-4 garlic cloves.1 T five-spice powder.1 T ground all-spice freshly ground is best .1 T coarsely ground pepper.1 tsp dried thyme crumbled.1 tsp freshly grated nutmeg.1 tsp salt.1 2 c Braggs liquid aminos or low-sodium soy sauce .1 T grapeseed or canola oil.6-8 lbs chicken pieces we like using thighs for this recipe OR 3 lbs tofu sliced into slabs OR a 3-4 lb pork tenderloin..In a food processor or blender combine the onion scallions chiles garlic 5-spice powder allspice pepper thyme nutmeg and salt process to a coarse paste…With the machine on add the liquid in a steady stream. More delicate souls would have you shake the marinade off of the chicken tofu pork before cooking.
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