Get ready to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Jamaica! This explosive Jerk Chicken Marinade is not just a recipe, it's a flavor explosion waiting to happen in your kitchen. With a perfect blend of spicy Scotch bonnet peppers, aromatic allspice, and tangy lime, this marinade will turn ordinary chicken into a mouthwatering Caribbean feast that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon allspice
- 1 teaspoon thyme
- 1 teaspoon cinnamon
- 1-2 Scotch bonnet peppers, chopped
- 4 cloves garlic, minced
- 1 inch piece of ginger, grated
Instructions
- In a large mixing bowl, combine soy sauce, olive oil, brown sugar, and fresh lime juice. Whisk together until the brown sugar is completely dissolved.
- Add minced garlic, grated ginger, and finely chopped Scotch bonnet peppers to the liquid mixture. Be cautious when handling Scotch bonnet peppers, as they are extremely hot - consider wearing gloves.
- Incorporate the dry spices: ground allspice, dried thyme, and ground cinnamon. Stir thoroughly to create a uniform marinade with balanced flavors.
- Whisk all ingredients together until they are well combined and form a smooth, fragrant marinade with a rich, dark color.
- For best results, transfer the marinade to a sealed container or zip-lock bag and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully develop.
- When ready to use, pour the marinade over chicken pieces, ensuring they are completely coated. For optimal flavor penetration, marinate chicken for 4-8 hours in the refrigerator.
- Before cooking, remove chicken from marinade and discard the remaining liquid to prevent cross-contamination. Grill, bake, or roast the chicken until it reaches an internal temperature of 165°F (74°C).
Tips
- Wear gloves when handling Scotch bonnet peppers to avoid skin irritation.
- For maximum flavor, marinate chicken overnight in the refrigerator.
- Allow chicken to come to room temperature before cooking for even heat distribution.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) for food safety.
- For extra authenticity, grill the marinated chicken over charcoal to enhance the smoky flavor.
- If you can't handle extreme heat, remove seeds from Scotch bonnet peppers to reduce spiciness.
- Save a small portion of marinade (before adding raw chicken) to use as a basting sauce during cooking.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 8g
Protein: 2g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
