Honey Basted Jerk Chicken

What is Honey Basted Jerk Chicken you may ask? I confess I took culinary artistic license with traditional Jerk chicken . Rather than BBQ outside I wanted  an easy indoor version of the Spicy Jamaican Favorite. The method of cooking Jerk style is essentially making a dry or wet rub of all spice, cloves, garlic, hot peppers(scotch bonnet ) and  other spices that was originally developed as  a smoking method of preservation among the natives of the Caribbean Islands.Jerk anything has evolved into a world wide favorite with commercial blends readily available. Rather than buy a commercial  Jerk blend , I wanted to make my own Jerk rub as I had a canister of allspice sitting on my pantry shelf.I saw a television spot on a local Jerk restaurant and became fascinated watching how they make their own Jerk rub. I figured I could make my own.I took some liberty and switched out  some ingredients for what I had. For instance, I used my Sambal, in place of Scotch Bonnet Peppers for the heat. This recipe is  by no means authentic, but makes a very tasty overnight marinade for chicken.To neutralize the heat, I basted my boneless chicken thighs with honey as they cooked on the indoor grill pan. The result was a a great chicken dish in which Certain Someone devoured.  Bear in my nothing beats Jerk Chicken cooked over coals and fire, but this recipe will do in a pinch.

You will need a good blender or food processor for this. You can alter and adjust ingredient proportions to taste. Less heat, more sweet, etc.

Honey Basted Jerk Chicken
8 Boneless Chicken thighs or breasts
Jerk Marinade
2 Tablespoons of  whole All Spice Berries
1/2 cup lime juice
1 cup water
1 inch fresh ginger peeled
2 tsp dried Thyme
1 tsp sea salt
1 tablespoon brown sugar
1 tsp ground black pepper
2 tablespoons vegetable oil or grape seed oil
1 bunch scallion chopped
1 onion chopped
6-8 cloves of garlic
1 tablespoon Sambal or 2 Scotch Bonnet Peppers
1/2 cup honey
In a mixer of food processor combine all the Marinade ingredients and puree thoroughly.Pour marinade over chicken pieces and cover. Refrigerate over night .
Remove chicken from the refrigerator and allow to come to room temperature for about 15-20 minutes.
Make sure kitchen is well ventilated.
Prepare an indoor grill pan and heat. Brush grill pan with a little vegetable oil and add chicken which has been removed piece by piece from the marinade.
Sear  chicken  on each side for a few minutes each  to make grill marks. Continue to grill chicken until almost done. During the last few minutes of cooking brush the chicken pieces with honey on both sides . Remove from heat .

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11 thoughts on “Honey Basted Jerk Chicken

  1. Lori E

    Jerk chicken is one of our favorites. Sometimes I make up lots of extra and then freeze the raw chicken with the rub on it ready to go at a later date. Fabulously tender and the flavor is beyond words.

  2. Memória

    Oh, this chicken looks amazing! The veggies look tempting as well. I especially love the last shot.

  3. Bellini Valli

    This is perfect for barbecue season. I am told that the hotter the better when it comers to Jerk.

  4. Peter M

    This is one of my fave chicken dishes when the grill is on. I too swap alternate sources of heat…Scotch Bonnets are atomic!

  5. MrOrph

    gotta have the scotch bonnet! we just bring the tissues when eating and have plenty of ice cream for desert!

  6. Redbonegirl97

    I haven't made jerk chicken in a while. I use to make it and key lime pie, a family fav, well a Daddy fav.

    Peace, Love and Chocolate

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