Jerk Chicken Marinade Secrets
A vibrant, spicy, and sweet Jamaican-inspired marinade for chicken thighs, ensuring deep flavor and tender results. Perfect for grilling or baking.
Ingredients
- 4 large chicken thighs boneless
- 2 tbsp jerk seasoning Jamaican-style
- 2 tbsp honey liquid
- 2 tbsp unsalted butter melted
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp lime juice freshly squeezed
- 1 tbsp soy sauce low-sodium
- 0.5 small Scotch bonnet pepper minced
Instructions
- 1. Prepare the marinade: In a medium bowl, combine the melted butter, honey, jerk seasoning, minced garlic, grated ginger, lime juice, and optional soy sauce and Scotch bonnet pepper. Mix well until all ingredients are thoroughly combined.
- 2. Marinate the chicken: Place chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or ideally overnight (8-12 hours) for maximum flavor infusion.
- 3. Preheat and prepare: When ready to cook, preheat your grill to medium-high heat (about 375-400°F / 190-200°C) or your oven to 400°F (200°C). Lightly grease your grill grates or a baking sheet.
- 4. Cook the chicken: Remove chicken from the marinade (discard any remaining marinade). Place chicken thighs on the preheated grill or baking sheet. Grill for 6-8 minutes per side, or bake for 25-30 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the juices run clear.
- 5. Rest and Serve: Let the cooked chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and juicy results. Serve hot with your favorite side dishes.
Notes
For best flavor, marinate chicken for at least 4 hours, or preferably overnight (8-12 hours). Adjust jerk seasoning and Scotch bonnet pepper to your preferred spice level. Serve with traditional sides like rice and peas, steamed callaloo, or grilled pineapple.