Jerk Chicken Marinade - Two Ways Recipe

Rating 5.0
| 0
Stop your search for wet or dry jerk chicken marinade with this incredible jerk chicken marinade recipe. Both the jerk chicken dry rub and the wet marinade are bursting with flavor and aromatics with a multitude of herbs and spices.
Dinner
Caribbean
35
ingredients
5
steps
5
minutes
Chef Dock was just 11 years old when he discovered his passion for the culinary arts. After working as a line cook, he managed a bustling restaurant, where he provided tasteful corporate catering services to high net-worth clients. With deep knowledge about ingredients geared toward a healthy lifestyle and memory enhancement, Chef Dock now owns a private chef and catering company, specializing in a variety of cuisines and simple, nourishing meals.

Ingredients

Servings:
4
For the Dry Rub
3 tblsp
sea salt
1 tblsp
white pepper
4 tblsp
garlic powder
4 tblsp
onion powder
2 tblsp
crushed red pepper
1 tblsp
cayenne pepper
4 tblsp
dried thyme
1 tblsp
oregano
1 tblsp
coriander
3 tblsp
smoked paprika
4 tblsp
brown sugar
1 tblsp
cinnamon
4 tblsp
allspice
1 tblsp
nutmeg
For the Wet Marinade
1
yellow onion, diced
3
garlic cloves, chopped
2
fresh thyme sprigs, chopped
1/2
bunch of fresh parsley, chopped
4
Scotch bonnet peppers, seeded
1/2 cup(s)
olive oil
1/2 cup(s)
white vinegar
1/2 cup(s)
water
3 tblsp
sea salt
1 tblsp
white pepper
4 tblsp
garlic powder
4 tblsp
onion powder
2 tblsp
crushed red pepper
4 tblsp
dried thyme
1 tblsp
dried oregano
1 tblsp
ground coriander
3 tblsp
smoked paprika
4 tblsp
brown sugar
1 tblsp
ground cinnamon
4 tblsp
ground allspice
1 tblsp
ground nutmeg

Directions 5 steps | 5 Minutes

Step 1

Prepare the dry rub. In a bowl, combine the salt, white pepper, garlic powder, onion powder, crushed red pepper, cayenne pepper, dried thyme, dried oregano, ground coriander, smoked paprika, brown sugar, ground cinnamon, ground allspice and ground nutmeg.

Step 2

Use immediately or store in an airtight container in a cool, dry place.

Step 3

Prepare the wet marinade. In the bowl of a food processor or in a tall jar, combine the diced onion, chopped garlic, chopped thyme, chopped parsley, seeded Scotch bonnet peppers, olive oil, vinegar, water, salt, white pepper, garlic powder, onion powder, crushed red pepper, dried thyme, dried oregano, ground coriander, smoked paprika, brown sugar, ground cinnamon, ground allspice and ground nutmeg. 

Step 4

Blend with a food processor or an immersion blender until smooth.

Step 5

Use immediately or store in an airtight container. Enjoy!

Nutrition Per Serving
View All
CALORIES
588
FAT
33.3 g
PROTEIN
10.2 g
CARBS
78.8 g

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