One of the best F&W recipes yet, outstanding
This was awesome!! My entire family loved this recipie. We subbed jalapeños for the scotch bonnets but other than that followed it exactly. Paired great with coconut rice and steamed cabbage.
I used this marinade on two pork tenderloins. I did not use all of the marinade.
I had to make a couple of substitutions. I replaced the scotch bonnet with a jalapeno and another chili and 1/2 teaspoon of pepperoncino. I also added a heaping tbsp of grated ginger.
I grill the tenderloins.
I mixed some of the reserved marinade with some lime juice and olive oil.
It was a hit. Will definitely make again, with chicken next time!
Made this recipe twice now. Followed the recipe exactly, read all of the helpful reviews. I love this recipe & my family does too!! Only suggestion is to use the low sodium, try it with & w/o the salt to your liking. Definitely 2 habaneros to meet the definition of "spicy." :)
We omitted the soy sauce and switched it up with 1/2 orange juice and 1/2 lime juice. We also added brown sugar. Btw scallions are green onions to the other poster. We use this at the restaurant. I like to add cilantro, as well. Chinese 5 spice is a cool fusion addition.
No lime juice, no ginger, no brown sugar, no cinnamon…. throw this recipe in the trash
Authentic Jamaican Jerk Chicken is grilled over pimento wood. Found online at pimentowood.com Without pimento wood it’s not the same at all.
Hands down, THE BEST, jerk chicken recipe I’ve ever used. This is my go to recipe, and I can’t count how many times I’ve used it! Me and my family LOVES it. I use it when making jerk oxtails! Thank you!
This was really good! We did it with two packages of boneless, skinless chicken thighs from Costco, and let them marinade for about 4 hours. Then I placed them in a baking pan lined with foil, and put them in the oven at 425 for 30 minutes. Then I broiled them for 3 minutes to crisp them up. So delicious!
Excellent jerk marinade. All I added was a couple spoons of brown sugar and 1 Habanero instead of 2 Scotch Bonnets (store didn't have them. ) Used chicken thighs (bone in, skin on) and rubbed some marinade under the skin. Baked for 45 min at around 375 (don't have a grill) and they turned out perfectly. All the dinner guests liked them, even those who don't like hot foods - which is why I cut down the chilis. Served this with the Jamaican Rice and Peas recipe from this website.
Update: ok so i originally was skeptical about all the five star reviews, like is it even statistically possible to have this many five star reviews??? Well let me tell you... With a recipe this good it is absolutely possible! So I'm changing my review to a five star (which as the cynic i am, i never do) because this jerk chicken is just that good!
This is just a test. I didn't believe all the five start reviews. I am going to try this out this week and update later.
It was amazing! Cooked it on indirect heat in the Big green egg for 10 mins per side at 450F. Everyone loved it, and there was just enough heat!!
WOW. My first time using this recipe (and making jerk marinade from scratch in general)—and I'm DEFINITELY going to use it again. Amazing flavors and easy to put together.
I only had one habanero so I made due with that and it was fine (finished with some extra hot sauce and Aleppo pepper flakes later). I used just a tiny pinch less salt but all the soy sauce. I like the saltiness. As for the chicken, I didn't weigh anything out but the recipe was enough for 3 wings and two legs with plenty extra to coat while grilling. I should have threw in another pack of wings!
Also, the addition of Chinese five spice to this is delicious. My family (we're Chinese) LOVES Jamaican flavors and this recipe was really just perfect. I paired this dish with My Forking Life's Jamaican Rice and Peas recipe (check out her Oxtail recipe, too, if you're on a Jamaican food kick) and some steamed cabbage. Yum!
EITHER use Low-sodium soy sauce, or nix the added salt. I found this out to late and added 1.5 TB Brown Sugar to balance the salty-ness. Still turned out really good, but wish I would have read the comments first RE: how salty it is!
I sub Habanero for the Scotch Bonnet's and it was fantastic. I thought it might might be too salty but with the unseasoned large chicken legs I had it worked perfectly. I'll probably stick to this recipe & i'm not missing the brown sugar.
I made a few changes, but GIRL let me just say this recipe is beautiful! Whole family loved it and went back for second and thirds. Would 100% make again.
I have a very different recipe published in Food and Wine in August of 1993 which calls for brown sugar, cloves, allspice, cinnamon, soy, onion, garlic, ground pepper, and either 2 serrano or 1 scotch bonnet chile. I've been using it for years. I can't wait to try this recipe.
Just copied this recipe exactly and it’s far too salty! If you’re adding that much soy sauce you don’t need the salt too!!!
I can't find any fresh scotch bonnet chilis besides, only dried ones, can I use those instead?
This recipe is so easy and absolutely the best
Jerk chicken ISN'T jerk chicken without the Pimento wood. If your using a grill or smoker its important to use pimento wood smoking chips. Pimento is same as allspice, you can get the wood here: buypimentowood.com
This recipe is just pure heaven! I LOVE it!! I made it in true Rastafarian style with some added ground Indica. Couldn't find Scotch Bonnet peppers so substituted fresh habaneros. Going to make it again in a week (sans Indica) for a pot luck where I'll be like God .... Mon!!!!!
I want to try this recipe. I don't have a grill. What is the next best option?
Closest I've ever come to The Jerk Shack at the Holiday inn in Montego Bay. Every taxi driver we asked about jerk chicken said " You're staying at the Holoday Inn? The Jerk Shack has the best jerk on the island"
Not quite Jamaican jerk. As a Jamaican, I use thyme, scotch bonnet, all spice berries, scallion, garlic and nothing else. Mash everything using a mortar and pestle, not used for everything else, and rub it on my chicken and let it marinate overnight or a few hours. This is more a combination of jerk and Chinese Jamaican roast chicken, which is another treat in and of it self.
no green onions or ginger? weird. i thought those were essential.
I use real wood and slow the fire down for m-o-r-e smoke!
Just made this is was a great hit! I cooked it in the oven for an hour with the marinade and then blackened it on the grill... huge hit!
I am trying this to night.