Jerk Marinade

Great flavor, but not close to hot enough to call a jerk seasoning. I tripled the recipe, and quadrupled the chicken (cooking for all coworkers) so this contributed to the lack of heat, but still it needs more kick. For half of the peppers, don't take out the seeds. This saves your running nose and eyes while doing so, and I bet it brings it up to a respectable amount of heat. I also could not find Scotch Bonnets, so I used Habaneros, whose flavor I enjoy. I did like the flavor other than the non spiciness. I would mandate 12+ hours of marinade in the fridge without a doubt. It needs time to soak in. Min was grilled using indirect heat over mesquite charcoal on a weber kettle. It was a challenge getting all that chicken on such a small grill, so I had to spend more time turning etc. If you make the recipe as is, for the family, it will be fine on a normal sized grill. Remember to keep that heat low and let it roast for a good solid hour to absorb the smoke.

• martinijason

• Portland, Oregongon

• 10/7/2016

love this - so tangy and delicious

• susanacrozier

• Netcong, NJ

• 9/1/2016

This is definitely a 4 fork marinade. I made this last night with chicken thighs it was delicious. I only had 3 habeneros and a jalapeño which worked great. I had allspice powder which I used 2 tablespoons and 1/4 tablespoon of each cinnamon and nutmeg. Really good. I did have some left over marinade that I reserved since it makes quite a bit, I used it to grill shrimp and crab with limes. Another winner.

• ElizabethMC77

• Los Angeles,CA

• 3/8/2015

We loved this! I made the marinade in the morning, marinated drumsticks in a plastic bag all day, then baked them. I made some changes for convenience that didn't negatively impact the flavour, in my opinion: lemon juice instead of lime juice no chiles ground allspice instead of berries ground thyme instead of fresh onion instead of scallion

• reesizzle

• Bethesda, MD

• 3/2/2012

This is absolutely amazing!!! I followed the recipe exactly, other than using ground allspice instead of whole. I serve it with red beans and rice and fried plantains. Delicious!!!

• b8hoven78

• danville, va.

• 11/17/2011

This is a fantastic marinade. I had to substitute jalapenos for habaneros (and so left the seeds in), but other than that I followed the recipe as written. The sauce adds a real brightness to the finished meat. I wouldn't skip it.

• Anonymous

• 8/8/2011

This made *delicious* chicken! Marinated drumsticks and skinless/boneless thighs overnight and grilled them on the barbecue. When the chicken was cooked, turned off the grill and brushed them with the sauce for extra flavor. These have a nice bite but aren't overwhelming. Only had 1 tbsp of fresh thyme so subbed 1 tsp dried for the second tbsp. Also didn't have whole allspice berries so I substituted 1 tsp dried allspice. Served with zucchini cornbread from this issue, coleslaw and a salad. Great dinner! TIP: WEAR GLOVES when you seed and chop the habaneros. You've been warned.

• alipali

• Santa Barbara, CA

• 8/3/2011

This is totally delicious. Served on pork. Had to use jalapenos instead of habaneros, so added a bit of Jamaican Pepper Sauce at the end to up the spice a tad (once you seed jalapenos they don't have a lot of kick) but I like having a little control over the spice anyway, so that was good. Also subbed 1 tsp of ground allspice for the 2 tsp of berries, but otherwise, followed to spec. Just delicious.

• Anonymous

• London, Ontario

• 7/7/2011

First! A very easy recipe and super tasty. Used three instead of four habanero and the heat was just right. Substituted dried thyme for the fresh, ground allspice for the berries and rice wine vinegar for white vinegar. Made the mistake of using my raw chicken utensil to mix sauce; as a result, I just added the sauce to the marinade. Just as well in hindsight, as the sauce may have been overpowering (raw habenaro, ginger and allspice?). Chicken took what marinade (overnight) it can to the grill, discard the rest. Trust me, there's enough flavor without the finishing sauce. Grilled over medium-high charcoal, searing all surfaces, then moved over to secondary zone (no charcoal), close lid to slow finish (10-15 minutes). Done when juices run (mostly) clear. Highly recommended to flavor seekers.

• crashtestlarry

• Ohio

• 6/26/2011