Ever since my husband and I went to Florida and tried some Jerk shrimp, Jerk Seasoning has had a special place in our hearts. I have tried many recipes and ready-made seasonings to try and get that really wonderful taste. Pre-mixed seasoning, while wonderful, tends to be a pet peeve of mine because when you run out, it can be often times difficult to get more (Ex: Jerk seasoning from Key West and St. Lucia). I tend to try and make my own seasonings. This particular recipe is going to be a definite favorite. Its got that wonderful cinnamon and allspice flavor mixed in with spicy Habanero (first time cooking with Habanero chilis!) This is a recipe for a wet marinade and I highly recommend an overnight marinade. This recipe is perfect for BBQ season! Let me know what you think!
2 teaspoons of ground allspice
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 teaspoon ground black pepper
1 teaspoon of Kosher salt (not table salt)
1/2 teaspoon of dried thyme leaves
1/4 cup and 3 tablespoons of brown sugar
2 tablespoons of dark soy sauce
(Gluten Free Note: Not all soy sauce are gluten-free. If you can’t get Dark Soy Sauce, use regular)
1/4 cup of lime juice
1 tablespoon of apple cider vinegar
1/2 cup of canola oil
3 scallions, chopped into big pieces
3 tablespoons of garlic
2 tablespoon of ginger
2 Habanero peppers, remove tops
2 tablespoons of rum (I used Captain Morgan Spiced Rum)
8-10 boneless chicken thighs
- Combine all ingredients (except chicken and rum) into a blender and puree until smooth.
- Divide mixture in half.
- One half, add rum and mix well.
- Marinate chicken with rum mixed marinade, for at least 6 hours or overnight (up to two days)
- Refrigerate other half of mixture to serve as a sauce.
- Grill chicken until done
- Serve with some lemon wedges and some slight warmed sauce (the separated sauce) on the side.
I served my Grilled Jerk Chicken with some Oven Fried plantains (Recipe to come) and some Black Beans Brown Rice