burn and turn chicken… jerk style

Chargrilled SPICY Jerk Chicken
Active ingredients
– 3-4lbs boneless skinless thighs
Jerk Marinade
– 3 green onions chopped
– 2 scotch bonnet peppers (more if you like it hot!).
– 2 Tablespoons dark brown sugar.
– 1/4 cup lime juice.
– 1/4 cup soy sauce.
– 1/4 cup olive oil.
– 1 Tablespoon salt.
– 1/2 Tablespoon black pepper.
– 1 loading Tablespoon Malcom's Jammin Jerk Flavoring.
Jerk Glaze.
– 1/2 cup Catsup.
– 3 Tablespoons dark brown sugar.
– 2 Tablespoons honey.
– 2 Tablespoons fresh squeezed lime juice.
– 2 Tablespoons red white wine vinegar.
– 1 Tablespoon soy sauce.
– 1 Tablespoon Malcom's Jammin Jerk Seasoning.
– 1 tsp salt.
– 1 teaspoon black pepper.
– 2 dashes cayenne pepper.
– 2 dashes white pepper.

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About the Author: Yvette Cook

24 Comments

  1. I forgot about this, many years back we had it often. Thanks for sharing.

  2. Hell yeah, weather is nice by me this week. If it holds I’m makin this for sure.

  3. I had jerk chicken in Belize. Guy at a roadside stand cooking on a grill made from a converted truck tire. It was the best I’ve ever had.

  4. Would love to see some Hawaiian inspired bbq: huli huli chicken, kalua pork, smoked fish

  5. I’ve made quite a few of Malcom’s recipes and they are all great. Can’t go wrong!

    Listening to him talk makes me hungry now!!!

  6. All these channels are the new version of infomercials for their own products.

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