Jamaican Jerk Chicken
Jamaican Jerk Chicken is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBoil rum and 2 tablespoons water in small saucepan for 3 minutes.
Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth.
Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.).
Arrange chicken in large roasting pan or baking dish.
Pour lime juice over; turn to coat.
Spoon jerk seasoning over chicken and rub in.
Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead.
Keep refrigerated.).
Preheat oven to 350°F or prepare barbecue (medium heat).
Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper.
If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet.
Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes.
If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.
Cut each chicken half into pieces and serve with sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.