Jamaican Jerk Chicken
A hot and spicy Jamaican grilled chicken perfect for a summer barbeque. One of my favorite spice mixes for the grill.
- 1 lb chicken breast, thighs or legs
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 tbsp fresh ginger, chopped
- ½ to 3 habanero or scotch bonnet peppers (adjust to taste, de-seed if necessary; may substitute with jalapeno peppers if desired)
- 2 to 3 tbsp vegetable or canola oil
- 1 lemon
- 1 tbsp dried thyme
- 1 tsp black pepper
- 1 tsp cinnamon powder
- ½ tsp cloves powder
- ½ tsp salt
- 1 tsp brown sugar
- Dice onions, garlic, ginger and habanero peppers. Be careful not to touch the inside of peppers or wear gloves when handling habanero peppers.
- Fry in oil until slightly browned.
- Pour into food processor and grind until paste texture.
- Add dried thyme, black pepper, cinnamon, brown sugar, clove powder and lemon and mix well.
- Cut chicken to serving size pieces
- Rub with paste and marinade in fridge for 2 hours to overnight.
- Bake at 375°F until meat is well cooked.
- May grill in the barbeque instead if desired.
- Serve warm with a wedge of lemon, may serve over steamed rice if desired.
- May serve with Lemon Potatoes (see recipe)
- May serve leftovers in a sandwich.