Common to Jamaica, jerk is a process of marinating or dry rubbing meats with spicy mixtures and then cooking over an open flame. This recipe is not overly spicy as written but feel free to add more heat as desired.
The recipe makes about 3 to 4 cups of marinade. Enough for 2 -3 whole birds, cut up. Uncooked chicken can be frozen with the marinade for up to 6 months, thawing in the refrigerator overnight and cooked within 24 hours of the thaw.
Serve the cooked chicken with a simple salad and rice. An excellent Caribbean rice dish that pairs well with Jerk Chicken is Confetti Rice.
Prep: 10 minutes
Marinate: 30 minutes to 24 hours
Makes about 3 cups of marinade.
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