Jerk Chicken Marinade Recipe
User Reviews
4.9
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Prep Time
5 mins
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Additional Time
30 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
234 kcal
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Cuisine
Jamaican
Jerk Chicken Marinade Recipe
Description
The Jerk Chicken Marinade Recipe uses a combination of fresh onion, lime juice, cooking oil, soy sauce, jerk seasoning, garlic, and optionally jalapeño, blended until mostly smooth. This mix provides tanginess from lime, umami from soy sauce, and complex spice from a seasoned jerk blend. The marinade penetrates the chicken, enhancing flavor and texture.
Chicken, preferably thighs or breasts, is marinated for at least 30 minutes, up to 24 hours in the refrigerator to develop depth of flavor. Cooking options include baking at 425°F or grilling, with times adjusted for cut and bone-in status. The high heat helps develop a crisp exterior while keeping inside moist.
The marinade highlights a mix of warm spices in jerk seasoning combined with fresh garlic and lime acidity, balanced by the oil and soy sauce. Jalapeño adds optional heat for those who prefer it spicy. The recipe notes suggest making a homemade jerk seasoning with common spices to ensure full flavor control.
Raw marinated chicken can also be frozen in freezer bags, a practical tip for batch cooking.
Ingredients
- ½ medium onion
- ¼ cup lime juice fresh is best!
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoons soy sauce gluten-free if needed
- 2 tablespoons jerk seasoning see notes
- 4 cloves garlic
- 1 jalapeño black pepper optional
- 2 lb chicken thigh or chicken breast
Instructions
- Place the onion, lime juice, oil, soy sauce, jerk seasoning, garlic, and if using the jalapeño pepper into your blender.
- Blend on high speed until the marinade is mostly smooth.
- Place the chicken in a shallow bowl or baking dish and pour the jerk chicken marinade over the top. Mix it around a little so that all the chicken is coated in the marinade then let the chicken marinate for at least 30 minutes - or up to 24 hours in your fridge.
Cook the chicken
- Bake: Put the chicken onto a parchment paper-lined baking sheet. Bake at 425 degrees Fahrenheit, uncovered, for 15 minutes for boneless thighs, 20-25 minutes for breast, and 35-40 minutes for bone-in thighs.Grill: Remove the chicken from the marinade and grill over medium heat for 10 minutes for boneless thighs, 18-22 minutes for breast, and 30-35 minutes (over indirect heat) for bone-in thighs.
Optional: freeze the chicken
- Put the raw chicken into freezer bags (we love these Stasher freezer bags!) then pour the marinade over the top. Squish the bag around a little so that the chicken is coated in the marinade then seal the bag and put it into your freezer.
Notes
- Make homemade jerk seasoning with common spices: 1 tsp each onion powder, garlic powder, cayenne or paprika; ½ tsp each salt, black pepper, brown sugar, parsley, thyme; ¼ tsp each all-spice, cinnamon, nutmeg, cumin.
- Marinate chicken from 30 minutes up to 24 hours for best flavor.
- Cooking times vary: bake boneless thighs 15 minutes, breasts 20-25 minutes, bone-in thighs 35-40 minutes at 425°F.
- Raw marinated chicken can be frozen in suitable bags for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1 = ⅙ of the recipe | |
| Calories | 234kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 33g | 66% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 97mg | 32% |
| Sodium | 412mg | 17% |
| Potassium | 666mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 842IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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