Several years ago one of my girlfriends brought me back a jar of jerk marinade from her honey moon trip to Jamaica. It was hot, spicy and all things good. The sauce didn’t last long and oddly enough we haven’t taken the time to make our own jerk seasoning sauce….until yesterday.
I had everything in the fridge needed to whip up a marinade and so the plan was set in motion and the marinade prepared. I ended up keeping 2/8 chicken thighs separate, marinating with olive oil and light seasonings since we did not know what to expect heat (spicy) wise. I marinated the chicken for about 5 hours. I only had half a jalapeno left from a previous recipe with a few ribs/seeds intact…so this is what I used. The end result, a flavourful, tasty, mild jerk chicken (hint of heat) that 3 of us loved. The 4th preferred the chicken without green on it (lol).
- 1 bunch green onions trimmed and chopped
- 3 garlic cloves rough chop
- 1 jalapeno chile chopped (if you like it spicy use the whole thing, seeds & ribs intact, when I made it I only used half and it was mild)
- 2 tbsp lime juice fresh squeezed
- 2-3 tbsp olive oil
- 1 tbsp brown sugar
- 1-2 tsp allspice
- 1 tsp dried thyme
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp pepper
- 2-3 tbsp water
- 8 chicken thighs bone in/skin on
- IN a blender combine green onions, garlic, jalapeno, lime juice, olive oil, brown sugar, allspice, thyme, cinnamon, salt, pepper and water. Blend until mixture smooth. Reserve 1/4 cup for grilling.
- Place chicken in a ziplock bag. Sprinkle additional salt & pepper on your chicken. Add your marinade squishing your bag to ensure chicken coated well. Close bag and refrigerate/marinate for a minimum 2 hours. Turn bag occasionally.
- Remove chicken from marinade and place on a heated & oiled BBQ. Close cover and grill at medium-high heat turning occasionally until chicken is dark brown or blackened if you prefer, about 10 minutes.
- Move chicken to cooler part of BBQ and brush with reserved marinade. Cover again and continue to cook chicken another 15 minutes or until juices run clear.
- I served it with some yellow potatoes I cubed and slow cooked (30 minutes) in a sauce pan with butter/olive oil, salt/pepper and some fresh veggies.