JAMAICAN JERKED CHICKEN

Published on: 06/03/2020
grilled chicken thighs

picture from The Pioneer Woman

grilled chicken thighs

JAMAICAN JERKED CHICKEN

This recipe calls for Crisco oil, which I replaced with low sodium vegetable broth, as well as decreased the amount of sugars and sodium. Though it makes 10-12 servings, and most of us are not quite so many right now, share with a neighbor in need or freeze for another meal. This Jamaican Jerked Chicken recipe suggests marinating for 2 days — for full flavor!
Prep Time 35 minutes
Cook Time 20 minutes
marinate time 2 days
Total Time 2 days 55 minutes
Course Main Course
Servings 10

Ingredients
  

  • 1 1/2 cups soy sauce low sodium
  • 1 cup freshly squeezed lime juice
  • 1 cup thin sliced fresh ginger
  • 1/2 cup chopped fresh garlic
  • 4 green onions trimmed and roughly cut
  • 2 jalapeño peppers seeded
  • 1 cup apple cider vinegar
  • 1/4 cup dark brown sugar
  • 1/2 cup vegetable broth low sodium
  • 1 T cup ground allspice
  • 1 tablespoon molasses
  • 2 teaspoons cinnamon
  • 2 teaspoons freshly chopped thyme or 1 teaspoon dried
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 –3 dozen chicken thighs and/or legs skinless, trimmed (about 6 pounds)

Instructions
 

  • Place soy sauce, lime juice, ginger, garlic, onions and peppers in a food processor bowl.
  • Puree until smooth.
  • Transfer to a mixing bowl.
  • Stir in vinegar through cloves.
  • Let stand 30 minutes.
  • Taste and adjust seasonings with soy sauce, lime juice and brown sugar.
  • Marinade should be spicy, gingery and slightly sweet and sour.
  • Place chicken in large heavy resealable plastic bag.
  • Pour marinade over chicken.
  • Seal and refrigerate for 2 days, turning occasionally.
  • Remove chicken from marinade.
  • Grill or broil.
  • Turn frequently to avoid charring.

Notes

Makes 10–12 servings.

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