I settled on using a mixture of lime zest and juice to pack in flavor without turning my chicken tough. Here are the best-of-the-best jerk chicken recipes to kick up your recipe box.
I tried making a completely acid-free marinade, but missed the brightness it brought. Home Topics Jerk Chicken Recipes Bring the flavors of the Caribbean to dinner. Cover and leave in the fridge for at least 3 hours, preferably overnight. Modern chicken is pretty darn tender to begin with, so there's no real need for acid-based tenderization techniques. Lay the chicken in a shallow bowl or baking tray and coat it with the jerk marinade. Used with a heavy hand, it can denature meat proteins, causing them to turn chalky or dry, even before you've started cooking them. When used sparingly, it can balance flavors and mildly tenderize tough, connective tissue in the outer layers of a piece of meat. I tried adding sugar in various forms-plain sugar, orange juice concentrate, honey-and settled on brown sugar, which also adds a faint touch of bitterness. A touch of sugar also balances salt nicely.
Sugar, when used in moderation, will help the meat brown better on the grill, creating strong smoky, charred flavors.In a side-by-side taste test, a marinade made with soy sauce instead of straight-up salt actually made my chicken taste meatier. Cover the grill and cook the chicken, basting frequently with the remaining 1/2 cup jerk marinade and turning every 10 minutes or so, for 1 1/2 to 2 hours. Not only does the soy sauce add salt, but it's also a strongly concentrated form of glutamates, the molecules responsible for triggering our sense of savoriness.
Surprisingly, in Jamaica, it's often added in the form of soy sauce. It's one of the few ingredients that penetrate and season meat past the outermost layer. The oil will help spread these flavors evenly across the surface of the meat, as well as lubricating and protecting the meat when it first hits the grill. Many aromatic compounds, such as those found in garlic, are soluble in oil but not in water. Oil is often a primary ingredient in marinades.
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