We love Jerk Chicken for its spicy blend of cinnamon, habaneros, nutmeg and garlic. Not too sweet and not too spicy, our recipe is perfect for everyone in the family. This Caribbean delicacy is made with Mettrum Originals Cold-Pressed Hemp Oil.
Jerk Chicken is fairly easy to make; however the marinade is prepared 24 hours in advanced so make sure to plan ahead. The trick to a great jerk chicken is to take your time while cooking it. The slow cooking process helps keep the chicken moist and the marinade from burning.
4 large garlic cloves, minced
1 small onion, chopped
2-3 habanero chilies, stemmed and seeded. (depending on desired level of spice)
¼ cup fresh lime juice
2 tbsp. soy sauce
3 tbsp. Mettrum Originals Cold-Pressed Hemp Oil
1 tbsp. packed brown sugar
1 tbsp. thyme
2 tsp. all spice
2 tsp. black pepper
¾ tsp. nutmeg
½ tsp. cinnamon.
3 pounds of chicken thighs / drumsticks (bone in with skin)
Blend all marinade ingredients until smooth.
Pour marinade into a resealable bag, then add chicken.
Turn bag over to ensure chicken is coated in marinade.
Let chicken rest for 24 hours, turning twice during the process.
Preheat grill burners on high, then adjust heat to moderate.
Cook chicken until brown, approx. 15 - 20 minutes.
Adjust heat to low and close the grill lid.
Cook for an additional 20 – 25 minutes until chicken is cooked through.
- Bon Appetit