"Recipes are meant to be shared"...Ann Thibeault

Tuesday, July 06, 2010

Jerk Chicken

A quick version of Jerk Chicken.
By quick I mean the chicken only has to marinate from one to two hours. 

I decided about 4:30 yesterday afternoon that I would use chicken legs destined for a chicken stew, to make Jerk.  The marinade is easy to mix up in a blender and is made from ingredients that I always have on hand. 

The only thing I was missing for this dinner was a can of kidney beans to use in a side dish of rice and beans.  But I did have dried kidney beans so I quickly put them on to simmer while the chicken marinated.   The beans took just over two hours to become tender.  

The chicken legs (with thighs)  were grilled over indirect heat and took about 40 minutes.

The rice was simple.  Sauted garlic in a little olive oil and butter, added long grain rice and cooked for a minute to two.  Added chicken broth, just enough to cover by about 1/4 inch. Covered and simmered on low heat until rice was tender and the liquid absorbed.  Added in the cooked kidney beans and chopped green onion.

Jerk Chicken

Posted by Jessica Jo

Jerk-Style Chicken

1 teaspoon grated lime rind
1/4 c. fresh lime juice
1 Tbsp. ground all spice
1 Tbsp. brown sugar
1-2 Tbsp finely chopped jalapeno pepper 
(I used a very hot red chili pepper)
2 Tbsp. olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme  
(I used fresh thyme)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 garlic cloves, chopped
1/2 c. chopped onion
(I used green onions)
6 skinless, boneless chicken thighs (about 1 lb) 
(I used bone in chicken legs with thighs)
3 skinless, boneless chicken breast halves
Cooking Spray

Combine first 12 ingredients in a blender, process until well blended. pour mixture into a large heavy-duty zip-top plastic bag, add onion and chicken. Seal bag; marinate in fridge 1-2 hours, turning bag occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered 5 minutes on each side or until done. Yield: 6 servings (serving size: 2 thighs or 1 breast half).
I know there are like a million ingredients, but trust me, this is worth opening all those spice containers, and it really is a fast marinade to make and SO DELICIOUS!!!


  1. Oh Ann this looks fabulous...a perfect dinner!

  2. I love, love jerk chicken! It was 100 degrees here yesterday and it looks like grilling weather is here for awhile. I think I'll try this tonight. Thanks for the recipe, Ann!!

  3. This looks so good. We have lots of Jamaicans in Toronto and they serve this at every food place they have.Now I can make my own, thanks for sharing the recipe.

  4. Thanks Linda.

    You are welcome Diane. Going to be using the grill a lot around here too. It finally warmed up around here yesterday.

    Erica, Toronto has some wonderful West Indian restaurants. Besides Jerk one of my favourite take out meals was Chicken, Potato or Goat Roti.


  5. Could this marinate overnight, or would that be too long?
    thanks...looks good!

  6. Cindy, I've marinated jerk chicken all day so I don't see why overnight would be a problem.


  7. Thank you! Can't wait to make this..looks delicious!

  8. This recipe is great! I just featured it on our Twitter for our weekend followers. I do love Jerk Chicken but have never tried to make it before-I will definitely be testing this recipe out!

    Please visit our page and check out our recipe collection as well :)

  9. This looks is so delicious. jerk chicken recipe is very yummy! thanks for sharing this recipe.


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