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Caribbean Jerk Chicken

Bold and smoky Caribbean Jerk Chicken is marinated in warm spices, jerk seasoning, and a touch of heat. Grilled or roasted to juicy perfection - this chicken is covered in a charred, flavorful crust. A vibrant, island-inspired dish that brings big flavor to any table!
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Ingredients Method

Ingredients
  

  • 2 lbs. Bone in chicken thighs or boneless or drumsticks, or whatever you have on hand!
FOR THE MARINADE
  • 4-6 garlic cloves chopped
  • 4 stalks scallions ends trimmed
  • 1/4 cup soy sauce
  • 1/4 cup vinegar use white vinegar or apple cider vinegar to your preference
  • 2 tablespoons olive oil
  • ¾ cup orange juice
  • 2 tbsp lime juice
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons brown sugar
  • 4 tbsp jerk seasoning
  • Salt and pepper to taste

Method
 

  1. For the jerk marinade, mix jerk seasoning with wet ingredients.
  2. Set the chicken into a large bowl or into a sealable baggie. Pour the marinade over the chicken and rub it down. You can to completely cover the chicken with the marinade.
  3. Cover and refrigerate. Marinate the chicken at least 2 hours, though you'll get more flavor penetration if you plan ahead and refrigerate overnight. Discard marinade.
  4. Bake chicken in 400 degrees F oven for 45-50 minutes, or until internal temperature measures 165 degrees. Or grill chicken until cooked through (165 degrees F)
  5. Remove from heat and serve with rice or any desired side dish.

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