Directions: |
Directions:Jerk Marinade
1 habanero
(Authentic Jerk uses scotch bonnet peppers. If you have access to these feel free to use them. Habanero is a close substitute)
1 tablespoon soy sauce
(You can substitute liquid aminos or coconut aminos.)
1 tablespoon fresh lime juice
1/4 cup pineapple juice
1 teaspoon fresh ginger
(Can substitute liquid aminos or coconut aminos.)
1 teaspoon liquid smoke Optional for smoky flavor
Instructions
Add all of the jerk spices, habanero, soy sauce, pineapple juice, lime juice, liquid smoke, and ginger to a blender or food processor.
Blend until the mixture is well combined.
I typically add the ingredients to a bowl and combine using a hand immersion blender.
Drizzle the marinade and jerk seasoning over the chicken. You can marinate the chicken in the fridge if you wish, it's optional, but yields the best results.
(30 minutes to overnight)
Pan-Seared Chicken
Heat a skillet (I use a cast iron) on medium-high heat with olive oil.
When hot, add the chicken.
For boneless chicken thighs, cook for 5 minutes and then flip and cook for an additional 3-5 minutes until the chicken reaches an internal temperature of 165 degrees.
For bone-in thighs use an oven-safe skillet (like a cast iron), Preheat the oven to 425 degrees.
Sear the chicken on each side for 4 minutes each to get the skin crispy.
Once crisp, bake the chicken for 18-20 minutes or until the chicken reaches an internal temperature of 165 degrees.
Remove and cool before serving.
Air Fryer Chicken
Add the chicken to the air fryer basket.
Bone-in Thighs: Air fry the chicken on 400 degrees for 10 minutes.
Open the air fryer and flip the chicken.
Cook for an additional 10-12 minutes or until the chicken reaches an internal temperature of 165 degrees.
Boneless Thighs: Air fry the chicken on 400 degrees for 8 minutes.
Open the air fryer and flip the chicken.
Cook for an additional 6-7 minutes or until the chicken reaches an internal temperature of 165 degrees.
Notes
If you have a favorite Jerk spice blend or rub, feel free to use it.
It can be hard to find one that tastes exactly like what I’m used to eating when I visit Jamaica, so I like to make my own.
Avoid touching the marinade with your hands or wear gloves, especially if you have to touch your eyes, wear contact lenses, etc.
Jerk does have a kick to it.
The dish is traditionally prepared using scotch bonnet peppers (often called Caribbean red peppers).
They are almost impossible to find in the United States. Scotch bonnets have a heat rating of 100,000–350,000 Scoville heat units (the measurement of the heat of chili peppers), which is similar to habanero peppers, making it a close substitute.
These peppers are hotter than poblano, serrano, and cayenne peppers.
If you don’t like spicy dishes, feel free to modify the servings used or substitute for a pepper that is less hot.
The recipe calls for 1 habanero, you can always use half, 1/4th, etc.
You can make it less hot by omitting the seeds.
The recipe has a hint of sweetness from pineapple juice and 1 tablespoon of brown sweetener or sugar.
If you are looking for sweet chicken, add additional brown sugar or sweetener to suit your taste.
Jerk chicken, shrimp, etc. is almost always marinated in advance.
Marinating will allow the spices and ingredients to penetrate into the chicken.
This adds additional flavor and will make them juicy as well. You can marinate for up to 24 hours in advance.
|
This recipe for Jamaican Jerk Chicken is from