From the very first time I tasted jerk chicken, I fell in love! There was something about it that I couldn’t get enough of. Maybe it was the exotic blend of spices or the tenderness of the chicken, but whatever it was I knew I had to have it every chance I could get. I love it so much that I even had it catered at my wedding. I’ve never been brave enough to make it from scratch and the store bought jerk marinades didn’t hold a flame to the jerk chicken from authentic Caribbean restaurants. I finally got up enough courage to try it on my own. I added a few of my kreative touches to the recipe. Enjoy!
*I decided not to use scotch bonnet peppers in this recipe because they are extremely hot and can burn the eyes if hands aren’t thoroughly washed. I have a four month old and didn’t want to take the chance.*
- ¼ Cup White Vinegar
- 3 Tbsp. Dark Rum
- 1 Tbsp. Ground Cayenne Pepper
- 1 Medium Yellow Onion, Diced
- 3 Green Onions, Chopped 2 Tbsp. Olive Oil
- 1 Tbsp. Lemon Juice
- 2 Tsp. Salt
- 4 Tsp. Blackened Seasoning
- 2 Tsp. Allspice
- 2 Tsp. Ginger
- 1 Tsp. Nutmeg
- 2 ½ Pounds Chicken Thighs
- On low to medium speed, blend vinegar, rum, cayenne pepper, onions, olive oil, lemon juice, salt,
- blackened seasoning, allspice, ginger, and nutmeg until mostly smooth.
- Place the chicken in a plastic bag along with the mixture.
- Close the bag and shake it until the chicken is evenly coated.
- In a single layer, place the chicken in a pan.
- Cover the chicken and place in the refrigerator for at least 12 hours.
- When ready to cook, preheat oven to 350°.
- Place the chicken on a roasting rack with a roasting pan beneath it to catch the drippings.
- Roast chicken for 60 to 80 minutes or until juices run clear (not pink) and skin has a light crispiness. Baste chicken with drippings and serve while still hot.