Pairs well with Jerk Chicken
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Jerk Chicken
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A pungent and flavorful Jamaican jerk chicken marinated overnight and cooked to a charred perfection.
00:45:00 total
Serves 4
medium
Main Various
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Ingredients
- chicken pieces - watch the video to see (with skin, slitted for marinade penetration)
- scotch bonnet peppers - watch the video to see (essential for authentic jerk flavor)
- banana peppers - watch the video to see (adds heat and flavor)
- thyme - watch the video to see (fresh or dried)
- garlic - watch the video to see (generous amount)
- ginger - watch the video to see (fresh)
- green onion - watch the video to see (chopped)
- orange juice - watch the video to see (freshly squeezed)
- soy sauce - watch the video to see (for umami and saltiness)
- vinegar - watch the video to see (adds acidity)
- brown sugar - watch the video to see (for sweetness and balance)
- oil - watch the video to see (neutral cooking oil)
- salt - watch the video to see (to taste)
Instructions
- Prepare Chicken: Slit the skin of the chicken pieces to allow the marinade to penetrate deeply.
- Make Marinade: Combine scotch bonnet peppers, banana peppers, thyme, garlic, ginger, green onion, orange juice, soy sauce, vinegar, brown sugar, oil, and salt to create the marinade.
- Marinate: Rub the marinade thoroughly into the chicken, including under the skin. Marinate the chicken overnight (approximately 8 hours) in the refrigerator.
- Cook Chicken: Preheat the oven to 400°F (204°C). Roast or bake the marinated chicken until cooked through and charred on the outside, approximately 35-45 minutes depending on size.
- Serve: Remove from oven and serve hot. Enjoy the flavorful, charred jerk chicken.
