Jamaican Jerk Chicken

Jamaican Jerk Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 10

    Tbsp. Savory Spice Shop Jamaican Jerk Seasoning

  • ½

    cup olive oil

  • ½

    cup soy sauce

  • ¾

    cup vinegar

  • ¾

    tablespoon orange juice

  • ¼

    cup lime juice

  • 12

    chicken thighs


To make the marinade, whisk together jerk seasonings, olive oil, soy sauce, vinegar, orange juice and lime juice. Set aside for 3 minutes. In a casserole large enough to accommodate the chicken thighs, pour some of the marinade on the bottom and layer chicken on top. Pour remaining marinade over the chicken. Cover dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This is great on the grill, but if you're not up to grilling, try this, although it might scare some people to death: Refrigerate the leftover marinade until the chicken in the oven is done. Pour the pan juices in a saucepan, add the reserved marinade, bring it to a hard boil for several minutes, then simmer covered for another 15-20 minutes. It makes a great sauce. I've done it a half-dozen times. Friends have done it. No one's been adversely affected.


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