Growing up with many Jamaican neighbors, surrounded by the smells of Jerk chicken and BBQ, I always wanted to learn to make it! When I saw @davedreifuscooks grilling some up on his stories, I asked him to teach me, and boy am I glad that I did! The marinade was everything I dreamed of and more! Sweet, spicy, sour, fruity…. You gotta try this!!!
To view the reel on Instagram click here.
Dave’s Jamaican Jerk Chicken
For the marinade:
3 inches of ginger, peeled , roughly chopped
8 garlic cloves
4 large scallions, roughly chopped
1 jalapeño, seeded and roughly chopped (for more heat, use a scotch bonnet pepper)
1/4 cup fresh thyme
Blend until smooth, then add:
2 tablespoons allspice
2 teaspoons cinnamon
1/4 cup tamarind paste
1/2 cup vegan worcestershire sauce
1/2 cup soy sauce
For the BBQ sauce:
1 large onion, sliced
4 cloves of garlic, sliced
1 scallion, chopped
1 tbsp neutral oil
1 cup reserved marinade
1 cup ketchup
Method:
Pour the marinade over the chicken, reserving 1 cup. Saute the onion, garlic and scallion in oil until browned, deglaze with marinade till cooked through , add ketchup and simmer for 10 min, blend till smooth. Remove the chicken from the marinade and grill for approximately 25 minutes flipping constantly so the sugars don’t burn. When almost cooked through brush with barbecue sauce.
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