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4 servings Easy
Total: Active:
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Ingredients (25)

  • 5 whole Scotch bonnet chiles, seeded and chopped (seeding is optional)
  • 1 onion, coarsely chopped
  • 4 scallions, chopped
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup fresh thyme, chopped
  • 1 tablespoon allspice berries, freshly ground
  • 1/4 teaspoon cloves, freshly ground
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, freshly ground
  • 1 teaspoon black peppercorns, freshly ground
  • 1 teaspoon kosher salt
  • 1 tablespoon tamarind pulp (or concentrate)
  • 1/4 cup yellow mustard
  • 1/4 cup canola oil
  • 2 tablespoons orange juice, freshly squeezed
  • 2 whole limes, freshly squeezed
  • 1 tablespoon white vinegar
  • 1 tablespoon dark rum, Meyer's preferred
  • 1 tablespoon low sodium soy sauce
  • 1 slice fresh pineapple, coarsely chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 2 whole lemons, freshly squeezed and used to pour over chicken before marinating
  • 3 1/2 pounds chicken thighs, with leg attached

Adapted from David Rosengarten and Chris Schlesinger


  1. 11. Add all ingredients except lemon juice to a blender or food processor and process untill smooth (make marinade at least 1 day ahead or up to a week for flavors to meld)
  2. 22. Wash and dry chicken. Pierce chicken pieces with long skewers. Toss with lemon juice and marinate for about 30 minutes to 1 hour stirring frequently.
  3. 33. Remove from lemon juice and marinate chicken in jerk sauce for 48 hours then grill over charcoal fire on low heat untill cooked through. Or cook indirectly, untill cooked though, then cook over direct heat till nicely browned.
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