Jerk Chicken

Ever since we got back from our Caribbean cruise (yes, we’re still thinking about it months later), my husband couldn’t stop talking about the Jerk Chicken we had in Barbados. It was so flavorful, juicy, sweet and spicy all packed up into a few strips of chicken. My first taste of Jerk Chicken was actually back in 2003, on a Spring Break trip to Jamaica that I went on with a few friends. Want to see some pictures of me from 8 years ago? I know you do, but not making fun, mmm k??

Haha you probably can’t tell which one is me but here’s a hint, I’m wearing a blue bathing suit in one photo and a pink bathing suit in another. 🙂 Oh Spring Break, the good ole days.

So anyways, back to reality, after all the Jerk Chicken talk in our house lately, I couldn’t take it anymore and just HAD to make it! I had a heck of a time searching online for the perfect recipe for us as I found many variations. And if you know me, I’m pretty dang indecisive so instead of just sticking to one recipe, I combined a couple and made my own jerk seasoning mix. I was a bit nervous that it would end up being too salty or sweet because I generally like sticking to a recipe spot on the first time I try it and then varying it the second time and on, are you the same way? But lucky for us, it turned out pretty well and sure did satisfy our craving!

I’m linking this photo to Sweet Shot Tuesday, nom nom!

Jerk Seasoning Ingredients (adapted from Allrecipes and Epicurean)

3 tablespoons brown sugar
2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
2 teaspoons cayenne pepper
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons soy sauce

Directions

1. Mix together all jerk seasoning ingredients in a plastic bag.
2. Marinate meat (you can use chicken, shrimp, pork tenderloin) in the bag with seasonings overnight.
3. Grill meats over low fire until done.