Shelli’s Quarantine Cooking Jamaican Jerk Chicken

Shelli’s Quarantine Cooking Jamaican Jerk Chicken


6 boneless/skinless chicken thighs

¼ cup orange juice

¼ cup soy sauce

3 scallions, cut into small pieces

2 tablespoons freshly grated ginger

1 cut up japapeno

2 tablespoons lime juice

4 chopped garlic cloves

1 teaspoon allspice

1 teaspoon cinnamon

¼ teaspoon ground cloves


In a bowl, mix all of the marinade ingredients well.

Place in big-ass plastic bag and add chicken to marinate in the bag.

Place the bag on a plate (just in case it leaks) in refrigerator for 4-8 hours.

Remove chicken from fridge about an hour before cooking on grill.

Pam up grill to medium heat.

Take the chicken out of the bag, place on the grill. Save the marinade.

Cook the chicken for 15 minutes, or until the internal temp is 165°, turning once.

While the chicken is grilling, pour the marinade into a sauce pan, bring to a boil and then turn it down to simmer for 5-10 minutes.

Place marinade in bowl and add a few more scallions if desired.

You can top chicken with marinade...John liked it with the sauce on as in the picture.

I was fine with it naked!!!

Tune in Monday for another segment of Shelli’s Quarantine Cooking on “The Jim Kerr Rock & Roll Morning Show” on Q104.3‪!‬

Submit your favorite recipe for Shelli to cook, and possibly have it chosen to be one of her daily Quarantine Cooking recipe segments by going, and going to the contest section.

Q104.3 · New York's Classic Rock

Listen Now on iHeartRadio

outbrain pixel