Marinated Jerk Chicken
Jamaican marinade, or jerk sauce, is traditionally used with pork and chicken. Although ingredients vary, jerk seasoning usually includes chiles, thyme, allspice, and cinnamon.
Everyday Food, July/August 2005
6 Ratings
- 5 star values: 1
- 4 star values: 0
- 3 star values: 1
- 2 star values: 4
- 1 star values: 0
Martha Stewart Member
Rating: Unrated
If you add in some Scotch Bonnet peppers, you'll get the right heat factor. Just BE CAREFUL! The first time I used Scotch Bonnets I made the mistake of rubbing my nose and mouth. Even after scrubbing my hands with soap and water for minutes, the oils were still there. I ended up dunking my face in milk and wearing gloves the rest of the night (to be safe!...needless to say, I looked ridiculous!! Good thing I was cooking alone.). Lesson: WEAR GLOVES when working with Scotch Bonnets. ;)
Martha Stewart Member
Rating: Unrated
This was pretty tasty, but not very hot, as jerk should be. I even doubled the peppers and didn't seed them. I used boneless chicken breasts instead of bone-in pieces and cooked them accordingly.