Jerk Chicken

Spice up your summer parties with this spicy BBQ jerk chicken recipe. If you're not familiar with the name, Jerk Chicken is just grilled chicken marinated in a tangy spicy BBQ sauce that is traditionally a Jamaican specialty.


Spicy BBQ chicken fresh off the grill is always a real crowd pleaser, and since it is served on the skewer, it promises to keep your entertaining relaxed and enjoyable for all - there will be no accidental drops or spills from the lap from trying to cut the meat!

Ingredients

Chicken

Chicken Breast
Bell Peppers
Jerk Seasoning
White Onions

Jerk Sauce

6 to 8 garlic cloves
1/2 cup ground allspice
1/2 cup packed brown sugar
1 teaspoon cinnamon
4 to 6 Scotch bonnet peppers, seeded and cored (wear gloves)
1 Tablespoon ground thyme or 2 Tablespoons thyme leaves
2 bunches scallions (green onions)
1/2 teaspoon nutmeg
Kosher salt and black pepper for bite
2 tablespoons soy sauce to moisten

*The chicken jerk sauce marinade usually consists of allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, black pepper, and soy sauce. Similar to that of a BBQ sauce marinade.

Don't limit yourself to just chicken, this sauce goes perfectly with fish, pork, and vegetables. Any leftover sauce can be easily refrigerated and used whenever. It will keep for a long time.

Directions

Before cooking, make sure you rinse your chicken and vegetables under water to wash off any dirt.

Dice up the chicken into small cubes and marinate in your jerk seasoning. The longer you let your chicken marinate, the more flavor it will absorb. We recommend marinating for at least 4 hours and up until overnight. Don't leave much longer after that to avoid the meat breaking down on you.

Cut your bell peppers and onion into small cubes just before you're ready to remove your chicken from the mariande.

Place a mixture of chicken, peppers and onions on a skewer. Take a cooking brush and brush on the jerk sauce over your vegetables and chicken.

Be sure to take into account that the sauce burns quickly and easily on the chicken over the grill. We suggest to slow cook the chicken on a low flame to fuse the sauce into the meat to give a more flavorful and juicy taste. Once cooked, serve fresh off the grill and enjoy!

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