Jamaican Jerk Marinade Recipe
Jamaican Jerk Marinade Notes
This is a slightly tweaked version of The Spice House's traditional jerk marinade recipe, submitted by long-time crew member Jennifer "JR" Statz. Mix this up the night before your barbeque party, and you'll be ready to go straight to the grill.
See a video of The Spice Boss making grilled Jamaican Jerk Chicken!
- 1/2 cup (3 oz. in bulk bag) Jamaican Jerk Spice
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1/4 cup vinegar (apple cider or white distilled work fine)
- 1/4 cup fresh orange juice (1 large orange)
- 2 tablespoons fresh lime juice (1 small lime)
- 1 package (16-20 pieces) chicken wings
Serves / Yields
4-5 appetizer servings
Wash and cut the chicken wings. Cut each wing at the joints, throw away the wing tips, and you'll get two finger-lickin' pieces per wing.
Mix the marinade ingredients together, pour over the wings, and refrigerate overnight (at least 4-6 hours, and up to 2 days). Zip lock bags make great disposable marinating containers. Throw the left-over marinade away. Grill as desired.
This marinade works for other cuts of chicken--any poultry really. It's also great for fish, but you don't need a long marination time.