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!