be a jerk

jerk chicken

Our friend Brian makes this delicious jerk chicken and he was kind enough to share his recipe with me. The first time I made this recipe, I used 3 habanero peppers. Big. Mistake. Our mouths were burning all night and all we could taste was heat. The next time, I used 2 jalapenos and 1 habanero, which was just the right amount of heat for us. Adjust the type and quantity of peppers to suite your taste.

aromaticsfood processed

Brian usually cooks it on the stove, letting the jerk marinade turn into a delicious sauce. I took the lazy route and dumped everything into a slow cooker, turning this into a no fuss, no muss jerk chicken. We eat it with rice, spooning the sauce over everything. This recipe would also be great for making ahead– throw it together and freeze it for a quick weeknight meal full of flavor. Even better, grill the marinated chicken outdoors for a more authentic experience.

jerk spices

brian’s jerk chicken
printer-friendly version
serves: 4-6

ingredients:
2 shallots
2-4 garlic cloves
6 scallions
1″ fresh ginger
2-4 chili peppers (Scotch bonnets, jalapenos, habaneros)
1 tablespoon allspice
1 tablespoon brown sugar
2 teaspoons dried thyme (or 1 tablespoon fresh)
1 teaspoon black pepper
1 teaspoon Kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup soy sauce
1/2 cup rice wine vinegar
1/2 cup orange juice
3-4 pounds boneless skinless chicken thighs

directions:
Roughly chop the shallots, garlic, scallions, ginger and peppers (seeds and ribs removed if you want). Add to the food processor to finely chop. Place in a gallon sized zip-top bag. Add the spices and liquid ingredients and stir in the bag to combine into a marinade. Add the chicken and make sure everything is coated. Refrigerate up to 24 hours. Grill the chicken or dump everything into a slow-cooker and cook on low for 6-8 hours.

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