Jerk Chicken Marinade

Name: Jerk Chicken Marinade
Yield: 6-8 servings
Cuisine: American
Ingredients: 2-3 lbs chicken breast(cut into bite-sized pieces); 3-4 tbsp jerk spice blend; 2 tbsp olive oil; 2 tbsp liquid aminos/soy sauce; 1/4 cup vinegar(your preferred kind); 2-3 tsp ground black pepper; Pinch cayenne/scotch bonnet pepper(or more) Optional; 2-4 garlic cloves (sliced in half); 1/4 cup fresh orange juice(about 1 large orange); 2 tbsp lime juice(fresh or bottled)

J.A.B. @jbn3nyc

Bronx, New York

I love my slow cooker jerk chicken, but when I want it now this recipe works just as good. You can either let it marinate for just four hours or overnight. It is all up to you.

The spice level is all up to you. It all depends on how much cayenne/scotch bonnet pepper you add to it. Either way, it is still very good and flavorful. Personally, I like a little kick to it, but that is just me.

As for the soy sauce, I love to use liquid aminos. You can just use regular soy sauce instead. The measurements are exactly the same.

You can use chicken wings, or thighs, or drumsticks, etc, I just prefer chicken breast.

You can serve this with coconut rice and peas, plain rice, or something else.

Enjoy!

I love my slow cooker jerk chicken, but when I want it now this recipe works just as good. You can either let it marinate for just four hours or overnight. It is all up to you.

As for the soy sauce, I love to use liquid aminos. You can just use regular soy sauce instead. The measurements are exactly the same.

You can use chicken wings, or thighs, or drumsticks, etc, I just prefer chicken breast.

You can serve this with coconut rice and peas, plain rice, or something else.

Enjoy!

J.A.B. @jbn3nyc

Bronx, New York

I love my slow cooker jerk chicken, but when I want it now this recipe works just as good. You can either let it marinate for just four hours or overnight. It is all up to you.

As for the soy sauce, I love to use liquid aminos. You can just use regular soy sauce instead. The measurements are exactly the same.

You can use chicken wings, or thighs, or drumsticks, etc, I just prefer chicken breast.

You can serve this with coconut rice and peas, plain rice, or something else.

Enjoy!

I love my slow cooker jerk chicken, but when I want it now this recipe works just as good. You can either let it marinate for just four hours or overnight. It is all up to you.

As for the soy sauce, I love to use liquid aminos. You can just use regular soy sauce instead. The measurements are exactly the same.

You can use chicken wings, or thighs, or drumsticks, etc, I just prefer chicken breast.

You can serve this with coconut rice and peas, plain rice, or something else.

Enjoy!

Saved

Ingredients

6-8 servings

2-3 lbschicken breast(cut into bite-sized pieces)
3-4 tbspjerk spice blend
2 tbspolive oil
2 tbspliquid aminos/soy sauce
1/4 cupvinegar(your preferred kind)
2-3 tspground black pepper
Pinchcayenne/scotch bonnet pepper(or more) Optional
2-4garlic cloves (sliced in half)
1/4 cupfresh orange juice(about 1 large orange)
2 tbsplime juice(fresh or bottled)

Saved

Steps

1

Add the chicken and everything else into a container. Stir together and place the marinade into the refrigerator. Let it marinate together in the refrigerator between 4 to 12 hours.
2

Over a medium to medium high heat, place the chicken into a hot large pan. Shake off any excess marinade.
3

Stirring and turning occasionally, stir fry the chicken for 8 to 12 minutes. Cook until the chicken is no longer pink and the juices are clear.
4

Enjoy!

Saved

Cooksnaps

Saved

J.A.B. @jbn3nyc

on October 27, 2019 19:37

Bronx, New York

Since I was a kid, I remember sitting in the kitchen to watch and/or help my parents. As I grew up, I decided to try their recipes and experiment with different recipes. Some were very good and I re-make them all of the time. Others? Yeah, I never tried them again. All of the recipes that I post are the very good ones.Also, while growing up, my pops suffered from high blood pressure, so my mom stopped adding sodium. Since that is how I was raised, all of the dishes that I post do not have any extra sodium added to it. A lot of friends and family who try my recipes, either do not notice nor miss it. But in no way am I saying not to add salt if you use my recipes. If you want to add it, then go for it.In closing, I hope that you enjoy my recipes. If you use any, then please post pictures. Enjoy!