Thursday, April 3, 2014

Jamaican Jerk Chicken

A couple of days ago Maja and I started to discuss and reminisce how much we enjoyed going to Jamaica years ago. Maja was still a pescatarian, so she didn't get to eat anything with meat back then, but I enjoyed a lot of Jamaican dishes, especially jerk chicken. Since I never tried making it myself, I thought this would be a good opportunity to do so.


  • 2 pieces of skinless chicken breast
  • 1 minced onion
  • 1/2 minced jalapeno pepper
  • 1/2 cup soy sauce
  • 1/4 cup vinegar
  • 1/4 cup  olive oil
  • 1.5 tablespoons brown sugar
  • 2 tablespoons of Jamaican jerk spice


Combine and mix very well all ingredients for the marinade. Here I am using a vacuum marinator which helps marinate the meat better and faster, but you can also use just a regular bowl or a ziplock bag. Refrigerate for at least 4 hours, and preferably overnight.

Oil the grill or griddler and set it to high heat. Place chicken on the grill and pour some of the marinade over it. Grill chicken for 6-8 minutes. Don't worry if it gets blackened a bit - that's to be expected.

In the meantime, put the leftover marinade into a pot and put it to slow boil.

Serve with Jamaican beans and rice, and a Red Stripe or a caribbean cocktail. Pour some of the cooked marinade over rice and chicken to taste. Enjoy!

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