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.
Ingredients
- 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
Preparation Instructions
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.
Helpful Hints
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.
Credit
This recipe was provided by The Spice House.
Cuisines, Courses and Ingredients
Comments
Average Rating
I've never had jerk chicken before, but I can guarantee I'll have it again and again now. I halved the recipe on the bottle, and just used a couple chicken breasts. Patty recommended I reserve a little of the marinade ahead of time for dipping after the chicken was cooked, and that was a fabulous thing. This was so good I want to do it again tomorrow. The marinade really isn't hard to make, and it imparts such wonderful flavor.
A big bag of this will definitely be in my next order. This is going to make summer grilling extra delicious.
~ Comment by Patti S. who would make this recipe again.
Great seasoning! I've used on boneless pork loin and chicken and love the spicy aroma of the marinade, not to mention the great flavor!
~ Comment by Nancy W. who would make this recipe again.
I doubled up on the Marinade but I like it hotter and more like the Jerk Chicken at Boston Beach, Jamaica so I add a teaspoon of Habenero powder. Then let 2 pakages of Chicken thighs Marinade for 2 days. On the second day I put all of the chicken and marinade in a 6qt Pressure cooker and cooked it all on high pressure for 20 minutes. Use natural release. While it's in the pressure cooker get a charcoal grill real hot. Take the chicken out of the pressure cooker with thongs being careful not to pull the skin off.
Coat the chicken with dry Jamaican rub and put on the grill long enough to chare the skin.
This has to be the best Jerk Chicken ever. The meat falls off of the bone and has a great smokey flavor.
My friends devoured the chicken like they were starving.
~ Comment by Bryan H. who would make this recipe again.
Hi-I do not have my bottle of Jerk in front of me but the marinade listed seems to be what is on the bottle or very similar. I have to say it is definately the best I have ever had. I have served it to many family members and friends who think it is excellent also. I used the marinade recipe provided on the bottle and served Jerk Chicken Kabobs at least every other week this summer. The kabobs are really great with boneless skinless chicken breast chunks, tri-color pepper chunks, sweet onion chunks and pineapple chunks. Seriously every time I made them, I got rave reviews, even on the left overs at work the next day. Great flavor and a little heat, I think the fresh lime in the marinade is key and I actually use red wine vinegar. Give it a try.
~ Comment by Jill S. who would make this recipe again.
Sourdough bread is much overrated and is difficult to perfect at home.
James Beard, Beard on bread
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