8 Chicken Pieces (Thighs and Drumsticks)
½ Cup Canola Oil
⅓ Cup Apple Cider Vinegar
⅓ Cup Soy Sauce
½ Cup Orange Juice
3 Tbsp. Chopped Garlic
2 Tbsp. Fresh Grated Ginger Root
1 Cup Red Onions (chopped)
⅓ Cup Green Onions (chopped)
1 to 3 Scotch Bonnet Peppers (chopped with no seeds)
(or 1 to 3 Tsp. Scotch Bonnet Pepper Sauce )
¼ Cup Lime Juice
1 Tbsp. Paprika
3 Tsp. Ground Allspice
2 Tsp. Salt
1 Tbsp. Black Pepper
2 Tbsp. Brown Sugar
1½ Tsp. Cinnamon
1 Tsp. Ground Coriander
½ Tsp. Ground Cloves
3 Tsp. Ground Thyme
¼ of the Reserved Marinade Sauce
2 Tbsp. Honey
¼ Cup Brown Sugar
¼ Cup Soy Sauce
Place the chicken thighs and drumsticks on a cutting board. Using a sharp knife, cut 2 small slices on the skin side of each piece.
In a blender or food processor, add all the marinade and seasoning ingredients. Then pulse together until well blended. Place the chicken pieces in a 1 gallon resealable food storage bag and pour ¾ of the marinade sauce over the chicken. Seal the bag and place it in the refrigerator for 4 to 24 hours. Pour the remaining ¼ of the marinade sauce into a bowl (it will be used to make the basting sauce), then cover and place in the refrigerator.
Remove the bag of marinated chicken from the refrigerator about 30 minutes before grilling them. Also remove the bowl of the reserved marinade sauce and set aside. Then place the marinated chicken pieces on a hot oiled grill and cook until both sides are lightly charred. Cover and continue to grill the chicken, checking and turning often, until the chicken is cooked through and the internal temperature reaches 165 degrees.
To make the basting sauce: Add honey, brown sugar, and soy sauce into the bowl of the reserved marinade sauce. Mix together until well blended. Baste the chicken on both sides with the basting sauce and grill for a few more minutes.
Serve with your favorite rice, salad, and some fresh pineapple….Delicious!
Keywords: Jamaican Jerk Chicken, Jerk Chicken Recipe, Grilled Jerk Chicken