Authentic Jerk Chicken


  • 1 big bunch of green onions or a couple smaller bunches
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 1 tbsp salt
  • Juice of 1 lime
  • 1/2 tsp dried thyme, or 1 Tbls fresh thyme
  • 1 tbsp allspice
  • 1-10 scotch bonnets. Start with a small amount and add more lately if you think it needs it.
  • 1 thumb sized knuckle of ginger (don’t worry about peeling it; just blend it up skin and all!)
  • 3 cloves of garlic
  • 1/2 a small onion
  • 2-3 tbsp of brown sugar


Mix it all together into a blender and turn it into a puree. Don’t add more water, if you’re having trouble getting it all blended, just keep turning off the blender, stirring it up, and trying again. Eventually it will “take” and start to blend up nicely.
Now taste it. It should taste pretty salty, but not unpleasantly puckeringly salty. If you think it’s perfect, and would enjoy it as a table sauce, add a bit more salt. You want this to sort of brine the meat as it marinates. It won’t taste too salty when you eat it with the meat, it will taste great!
You can also now throw in more chiles if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until things seem good and balanced.
Authentic jerked meats are not exactly grilled as we think of grilling, they are sort of smoke grilled. To get a more authentic jerk experience, add some wood chips to your BBQ, and cook your meat over slow indirect heat or just get em going over high heat and enjoy a beautiful jerk chicken breast, should be ready in 10 minutes or less.

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