Name: Jerk Chicken Marinade
Prep time: 10 minutes
Yield: 1 cup
Ingredients: 6-9 Tbsp. choice of Jerk seasoning:; 6 Tbsp. orange juice; 6 Tbsp. apple cider vinegar; 4 Tbsp. lime juice; 3 Tbsp. soy sauce; 3 Tbsp. olive oil

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Jerk Chicken Marinade

Recipe by Savory Spice Test Kitchen

Grilling & BBQ

30-Minute Meals

Bring the island flavors to your kitchen with bold, sweet and spicy Jamaican Jerk Seasoning and a splash of fresh citrus. Jerk is a Jamaican cooking tradition built on allspice and Scotch bonnet and traditionally cooked over pimento wood. This marinade gets you the flavor with either of our two jerk seasonings, and while chicken is the classic, it also works on pork, shrimp, or firm fish just as well.

Alternatively, you can mix up a small batch of marinade just for basting or making a quick paste.

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Serves 1 cup

Prep Time 10 minutes

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Ingredients

6-9 Tbsp. choice of Jerk seasoning:

Jamaican Jerk Seasoning

Caribbean Green Jerk Seasoning

6 Tbsp. orange juice 6 Tbsp. apple cider vinegar 4 Tbsp. lime juice 3 Tbsp. soy sauce 3 Tbsp. olive oil

Full Flavor BBQ Bundle

Directions

Step 1 Combine all ingredients in a bowl or measuring cup and whisk to blend. One batch marinates about 2 lbs. of protein.

Step 2 For chicken, add bone-in thighs or drumsticks to a zip-top bag or shallow dish, pour marinade over, and refrigerate at least 4 hours and up to 12. Longer is better, and overnight is ideal.

Step 3 Grill over medium heat, or roast at 425 until the internal temperature reaches 165 degrees. Boneless breasts or shrimp need only 30 minutes to 2 hours of marinating.

Step 4 Reserve the leftover marinade in a small pan. Bring to a boil over medium-high heat, then lower and simmer, stirring occasionally, until it thickens, about 5 to 10 minutes.

Step 5 For a basting sauce, simmer just until slightly thickened. For a richer, spicier paste, cook it down further. Mix into rice or spoon over the finished chicken.

Recipe Notes

One batch marinates about 2 lbs. of protein, roughly 4-6 bone-in chicken thighs. Serve the chicken over rice and peas, the traditional Jamaican pairing, or with grilled pineapple and a simple slaw to cut the heat. Any marinade left in the dish can be simmered down for 5 to 10 minutes into a basting sauce or a spoonable paste.