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This easy Jerk Chicken Marinade is Caribbean-inspired and full of spice and flavor. Recipe makes enough marinade for 2 boneless, skinless chicken breasts (approx. ½ pound). For 1 pound (approx. 4 breasts), you can double the recipe). |
INGREDIENTS
- 2 boneless/skinless chicken breasts, or bone-in chicken breast legs split (choose your preference)
- 1 package of Chef Laura’s Don’t be a Jerk spice blend
- ½ cup plain yogurt
- 4 tbsp. grapeseed or any mild flavour oil
- 2 tbsp. lime juice
- Zest of 2 limes
- 2 tbsp. olive oil
- 2 tbsp. lime juice
- ½ tsp Cayenne (optional, if you like extra heat)
DIRECTIONS
- Add Chef Laura’s Don’t be a Jerk spice blend, yogurt, grapeseed oil, freshly squeezed lime juice, and lime zest in a mixing bowl. Stir to combine.
- Prepare the chicken by rinsing and pat dry. Put the chicken in a shallow casserole dish and cover completely with Chef Laura’s Don’t Be a Jerk spice marinade making sure it coats the chicken.
- Place in the fridge to marinate for at least 30 minutes, up to overnight.
- Cook the chicken your favorite way by baking, grilling or BBQ.
- Garnish with grilled limes slices, fresh thyme, cinnamon stick, or ginger.