Shortcut Jamaican Jerk Chicken Marinade
Get vibrant, tropical jerk flavors from simple pantry staples with this easy shortcut marinade! No food processor or hot peppers needed. Perfect for chicken, tofu, shrimp, and more.
Ingredients
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground allspice
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper adjust to taste
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 lb boneless skinless chicken breasts (about 2 large)
Instructions
- Make Marinade: In a small bowl, combine thyme, allspice, brown sugar, salt, pepper, garlic powder, cinnamon, and cayenne.
- Combine in Bag: Transfer spice mixture to a sturdy zip top or reusable silicone bag. Add olive oil and lime juice. Seal and squish to combine.
- Add Chicken: Add chicken breasts to the bag. Seal and massage until chicken is evenly coated.
- Marinate: Refrigerate for at least 2 hours, and up to 24 hours for best flavor.
- Preheat Oven: When ready to cook, preheat oven to 425°F (220°C). Place chicken in a shallow baking dish, discarding leftover marinade.
- Bake Chicken: Bake for 10 minutes. Flip chicken and bake for another 12-17 minutes, until internal temperature reaches 165°F (74°C).
- Rest & Serve: Let chicken rest for 5-10 minutes before slicing. Serve with fresh mango and coconut rice.
Notes
- Spice Level: Adjust cayenne to your preference. Omit for mild, increase for extra heat.
- Freezer Meal: After combining marinade and chicken in a bag, freeze immediately for up to 3 months. Thaw overnight in fridge before cooking.
- Other Proteins: See blog post for marinating times for chicken thighs, shrimp, fish, pork tenderloin, and tofu.
- Alternative Cooking Methods: Grill, pan fry, or air fry – see blog post for detailed instructions.
- Storage: Cooked chicken keeps in the fridge for up to 4 days, or freezer for up to 3 months.