Jerk Chicken

I was in the mood for something spicy for dinner today so I decided Jerk Chicken would hit the spot. I like making my own jerk sauce because it is fresh and I control exactly what goes in. I like to think mine is way more authentic then the majority of watered down jerk marinades found in grocery stores ;)


2 lbs skinless chicken thighs
1/2 cup white vinegar
2 habanero peppers
1 red onion, chopped
1 red bell pepper, chopped
2 large limes, juiced
4 green onions
2 tbsp bourbon whiskey
2 tbsp extra virgin olive oil
2 tbsp thyme leaves
4 dashes ground cinnamon
4 dashes allspice
2 tbsp fresh grated ginger
2 tsp garlic
2 tsp molasses
Salt and pepper to taste

Please Please PLEASE DO NOT use your naked hands on habanero peppers!! Use gloves and probably some glasses to protect your eyes. I cut the tops of both habaneros and chopped them in a food processor so my hands, nose and eyes were protected the whole time. If you have a food processor, USE IT!

Preparation for sauce
In a blender, pour in vinegar, lime juice, bourbon whiskey, extra virgin olive oil, molasses, red onion, green onion, red bell pepper, habanero peppers, thyme, cinnamon, allspice, ginger, garlic, salt and pepper. Pulse until mixture is thoroughly blended and smooth.
Homemade Jerk Sauce

Preparation for chicken

  1. Clean chicken with cool water and lime juice. 
  2. Pat dry with single use paper towel and place in a deep container. 
  3. Using a knife, poke holes into each thigh
  4. Pour ample amounts of jerk sauce over chicken making sure each thigh is well coated
  5. Cover container and marinate for at least an hour (preferably overnight)

You should have jerk sauce left over so you should refrigerate the remainder as well.
When you're ready, preheat your grill. If using the oven, preheat to 350F. 

    6.  Place chicken pieces on the grill until cooked all the way through (approximately 45 minutes).
    7.  If roasting in the oven, place the chicken thighs in a roasting pan lined with foil (for easy clean up). Pour excess sauce from container over the chicken thighs and roast in the oven for about 1 hour 
         or until chicken is fall off the bone tender. 
    8. Bring to a boil the remainder of your jerk sauce to serve with chicken.
The juices should run clear when you insert a knife into the meat. Cut each thigh into two pieces and serve with rice and peas or with white rice.