Spicy Grilled Jerk Chicken is not for the faint of heart!!! This recipe is full of complex flavors: it's sweet, hot, and spicy. It is one of the easiest recipes to make, just put all the ingredients in a food processor or blender. Well except for the chicken!! HaHa.
Spicy Grilled Jerk Chicken
This isn't a "pretty" marinade but the awesome spices and flavors make up for everything lacking in the visual look. Our favorite chicken pieces for this recipe are boneless skinless breasts and thighs. This time we used what we happened to have on hand; chicken breast, thighs, and chicken wings. They all turned out great. Chicken legs will work also. Use whatever cut you prefer.
To help with the heat of the Jerk Chicken we often serve it over rice. This time we made cauliflower rice which cuts calories over regular rice and is actually easier to make.
Jerk Chicken
I've been making this recipe for many years. Jerk Chicken is not something you make for kids (mostly because of the spice). We always made a "kid-friendly" version, of course, for the kids and those adults that can't take the heat! I remember the first time Amy tasted this chicken. She looked at me and said, "Really Mom, you've been telling me I wouldn't like this spicy chicken for sooo many years!!!" HaHa! I do that often when I don't want to share something really yummy.
We have a running joke since she discovered how good Jerk Chicken tasted. Now, if I ask Amy and Josh what they want to eat, they always ask what I'm having first. For some reason, they think I make something better for myself. I mean, I have been known for making them a grilled cheese sandwich and then pulling out leftover steak and making myself a steak and cheese sandwich. Hey, first come first served. . .Right!!!!
Making the Chicken
This jerk chicken marinade is a great way to season and barbecue the Chicken. It takes no time to throw together. Place all the ingredients except for the Chicken in a food processor or blender. Marinade the chicken in a Plastic bag or container to cover. Using a plastic bag is the easiest way to completely cover the chicken plus, bonus, no clean up after the chicken is on the grill! Refrigerate and marinate for at least 4 hours or overnight. If you want to cut out the heat just leave out the Habanero Peppers. But why would you cut that great spicy heat? 😀
Spicy Grilled Jerk Chicken
A Few Things We Use
Ingredients
Marindade
- 5 Habanero Peppers Use less peppers if you want to cut the heat
- 6 Scallions (Green Onions)
- 1 Onion
- ⅔ Cup Soy Sauce
- ½ Cup Red Wine Vinegar
- 1 Tablespoon Vegetable Oil
- ¼ Cup Brown Sugar
- 2 Tablespoons Fresh Thyme
- 1 teaspoon Black Pepper
- 1 teaspoon Ground Cloves
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Allspice
- ¼ teaspoon Ground Cinnamon
Chicken
- 1 ½ Pounds Chicken Breast, Thighs, Legs or Wings
Instructions
Marinade
- Combine in a food processor or blender (Habanero, scallions, onion, soy sauce, red wine vinegar, vegetable oil, brown sugar, fresh thyme, black pepper, cloves, nutmeg, allspice, and cinnamon)
- Blend spices together completely
Chicken
- Place Chicken in Plastic Bag or container and cover with the Marinade.Marinate for at least 4 hours up to overnight.
- Place Chicken on Grill. Directly overheat for 3 or 4 minutes to get nice grill marks. See the Notes below if you want to bake in the oven.°
- Move the chicken off of the direct heat and allow it to finish cooking on the indirect heat side of the grill. Cook Chicken to at least 165° internal temperature
- Enjoy!!!
Janet says
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