Jamaican Jerk Grilled Chicken

This is another of my son, Matt’s, recipes. The jerk sauce is made ahead so the chicken can be marinaded. I marinaded the chicken tenders all afternoon but you can leave them overnight if you wish. Matt likes to use boneless chicken thighs with this sauce. When you taste the sauce by itself it tastes pretty hot. The chicken doesn’t come out nearly that hot but you do get a slow build up of heat as you eat them. If you like a lot of heat, save some of the marinade out and use it as a dipping sauce. That’s what my hubby, Ken, did. I liked them as they were off the grill.

Ingredients
3 hot peppers, stems removed (I used jalapenos with the seeds left in them)
1 T. dried thyme
1 T. ground allspice
1/2 inch piece of fresh ginger, peeled and roughly chopped
5-6 large garlic cloves, peeled
1 1/2 medium onions, peeled and roughly chopped
1 T. sugar
1 1/2 t. salt
1/2 t. ground pepper
1/4 C. olive oil
1/4 C. soy sauce
1/2 C. orange juice
1/2 C. cider vinegar

Place all ingredients in a blender and blend until smooth. Save some of the marinade for a dipping sauce. Marinate your meat (boneless pork loin works well, too)for at least a few hours but preferably over night. This makes enough marinade for up to five pounds of meat.

Jamaican Jerk Sauce & Marinade

Jamaican Jerk Sauce & Marinade

Grill the meat over medium heat until done.

Grilled Jamaican Jerk Chicken Tenders

Grilled Jamaican Jerk Chicken Tenders


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