Forkin’ Around w/ Kassy&Corey :
Jamaican Jerk Chicken & Homemade Jerk Sauce
Chicken Marinade:
4 green onions
½ yellow onion
¼ cup brown sugar
4–6 sprigs fresh thyme
4 garlic cloves
1 habanero pepper (or scotch bonnet)
Olive oil (splash to blend)
1 tsp minced ginger
¼ cup white vinegar
Dry Spice Blend (Crushed in mortar & pestle): 10 pimento (allspice) seeds, sea salt, 1 tbsp nutmeg, 2 bay leaves, black pepper
Garlic & herb seasoning (optional top layer)
3–4 lbs chicken thighs (slotted/scored)
Jamaican Jerk Sauce:
½ cup ketchup
¼ cup brown sugar
Remaining blended jerk marinade
Instructions:
1. Blend Marinade: Add green onion, yellow onion, brown sugar, thyme, garlic, habanero, ginger, vinegar, and olive oil to a blender.
2. Grind Spices: In a mortar and pestle, crush pimento seeds, sea salt, nutmeg, bay leaves, and black pepper into a fine powder. Pour into the blender and blend until smooth.
3. Prep & Marinade Chicken: Score chicken thighs with slits. Pour half of the marinade over the chicken, thoroughly coating the meat (save the other half for the sauce). Optional: sprinkle garlic & herb seasoning on top.
4. Cook Chicken: Sear chicken in a hot skillet/pan, then bake in the oven at 350°F until internal temp reaches 165°F.
5. Make Sauce: In a saucepan, simmer ketchup, brown sugar, and reserved marinade until thickened.
6. Baste & Serve: Baste the cooked chicken with the jerk sauce. Serve over white rice and kidney beans, topped with fresh mango avocado salsa!
2026-09-12 15:15:15