Name: Rasta Sam’s Jamaican Jerk Chicken
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Ingredients: 2 tsp orange zest; 1 cup cara cara orange juice, fresh squeezed, ZEST FIRST1; ⅔ cup red onion, chopped; 6 cloves roasted garlic, chopped and smashed; 4 scotch bonnet peppers, seeded, pithed, diced; 2 tbsp dark brown sugar; ¼ cup dark soy sauce; ¼ cup Steen's Pure Cane Sugar; 3 tbsp fresh squeezed lime juice; 1 tbsp fresh ginger, grated; 2 tbsp olive oil; 6 dried Jamaican Hibiscus Flowers, crushed; 1 tbsp madagascar black pepper, medium ground; 1 tsp nutmeg; 1 tsp Jamaican allspice, fresh ground; 1 tsp cinnamon, ground fine; 1 tsp dried thyme, or use fresh; 1 tsp kosher salt; 8 chicken thighs, bone-in, skin on; 3 tbsp RASTA SAM's Jamaican Jerk Seasoning

©2015

AuthorDartagnan

DifficultyAdvanced

"authentic Jamaican Jerk chicken from RASTA SAM's Jamaican Juke Joint, don't stop with chicken, a great marinade for seafood, pork and beef"

Yields1 Serving

Prep Time45 minsCook Time25 minsTotal Time1 hr 10 mins

YOU ARE GOING TO WANT TO START THIS TWO DAYS IN ADVANCE

2 tsp orange zest

1 cup cara cara orange juice, fresh squeezed, ZEST FIRST1

⅔ cup red onion, chopped

6 cloves roasted garlic, chopped and smashed

4 scotch bonnet peppers, seeded, pithed, diced

2 tbsp dark brown sugar

¼ cup dark soy sauce

¼ cup Steen's Pure Cane Sugar

3 tbsp fresh squeezed lime juice

1 tbsp fresh ginger, grated

2 tbsp olive oil

SEASONINGS

6 dried Jamaican Hibiscus Flowers, crushed

1 tbsp madagascar black pepper, medium ground

1 tsp nutmeg

1 tsp Jamaican allspice, fresh ground

1 tsp cinnamon, ground fine

1 tsp dried thyme, or use fresh

1 tsp kosher salt

8 chicken thighs, bone-in, skin on

3 tbsp RASTA SAM's Jamaican Jerk Seasoning

Rinse and dry thighs good. With a sharp pointed knife, poke some wholes in your chicken. Let rest on counter while preparing marinade.

Make the marinade, add all of the marinade ingredients to a food processor or blender and process until smooth.

Place chicken into a seal-able baggie. Pour the marinade over the chicken and rub it down. Completely cover chicken with marinade. Let rest on counter 30 minutes, then move to refrigerator.

If you want flavor all the way through your chicken, marinate the chicken 48 hours, removing from refrigerator a couple times, massaging the marinade into the chicken by squeezing the bag around, then let it rest on counter for 45-60 minutes before returning to refrigerator.

TO GRILL THE CHICKEN.

Clean and heat grill to 500-550° and lightly oil grates.

Remove chicken from refrigerator and marinade 30 minutes before grilling.

Just before grilling, season to lightly coat with jerk seasoning. Place on grill skin side down. REDUCE heat to avoid flair ups.

Grill the chicken over direct heat for 10-15 minutes, flipping once.

To finish, move to indirect heat and pull at 165° internal temp. Placing in covered container.

To serve, plate and top with fresh scallions. Serve with Bahamian Peas n Rice, Mango Salad and Coco Bread.

CategoryChicken, Rasta Sam\'s Jamaican Juke Joint, Recipes, Sauces, SeasoningTags#jerkchicken, #marinade, #rastasamsjamaicanjukejoint

Ingredients