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“Jerk Marinade”

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We have a tradition that started last year for my son. Around his birthday we make Real Jerk Chicken! It’s one of his favorite things! I learned the basics of how to do this from a couple of Jamaican guys I worked with a long time ago, in a galaxy far far away known as Pittsburgh. It has a few more ingredients, but it’s easy to make and extra delicious. When you grill the chicken after marinating, it gets a beautiful char on it, packed with flavor. As a bonus, save a little bit of the marinade before adding it to the chicken, and add it to some of your favorite barbecue sauce. It takes everything to the next level. Just mix them, and brush a little on the chicken at the end on the grill and let it just glaze over. This is by far one of the easiest and most crowd pleasing recipes for parties.

 

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Ingredients:
2 ½ t Ground Allspice
1 t Ground Cinnamon
1 t Ground Nutmeg
1 lg Onion
2 C Sliced Green Onions
1 C Olive Oil
1 C Orange Juice
¼ C Lime Juice
¼ C Soy Sauce
¼ C Red Wine Vinegar
2 T Fresh Grated Ginger
1 Scotch Bonnet (other hot peppers would work too, but the scotch bonnet has a specific flavor that works great in this)
3 Cloves of Garlic
1 bottle of your favorite Barbeque Sauce (homemade is always good too)
Roughly 10lbs Chicken Parts (you can use whatever you like. I’ll be using leg quarters, wings and breasts)

 

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Remember when I said this was by far one of the easiest recipes? Well this is why… all you have to do, is process the whole ingredients in a food processor in batches. While you’re pureeing, toast your allspice, cinnamon and nutmeg in a pan. Combine the puree with the remaining ingredients in a bowl, and marinate your chicken. Seriously…it’s that simple.

 

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Once everything is mixed, take about 1 ½ Cups of the marinade and Mix it into your favorite barbecue sauce.

 

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Take your chicken parts and arrange them in a container big enough to hold the chicken and the marinade. You can also split them up among gallon sized zip-top bags. Cover with the marinade, and let sit at least overnight, 2 nights is even better.

 

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After the chicken has marinated, preheat your grill to about medium low heat. Spray the grill well with nonstick spray. Even though my grill is seasoned very well, I still spray everything just for security. Depending on the thickness of your chicken, it should take between 7 and 10 minutes per side. flipping twice to keep the juices evenly distributed. Make sure the chicken reads 165 F for 15 seconds before you pull it…never skip this step and always play it safe.

 

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Once it’s close to temp, take your BBQ sauce and brush it on liberally. Turn the temp down to low and close the lid of your grill. Just let it glaze for about 3-5 minutes. If you’re keeping your sauce warm while doing this, it’ll be even better.

 


That’s it! Simple, but oh so satisfying! FYI, this recipe also works great for fish, and pork, especially if you’re smoking it.

 

Tools used in this post:

Food Processor

Weber Genesis Gas Grill, Copper

 

[amd-zlrecipe-recipe:10]

         

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