A few years ago, D and I were at the Cayman Islands and had one of the best jerk chicken from a little shack called Seymour’s. I’ve wanted to recreate this at home since then but making the seasoning from scratch involves a lot of ingredients so when I stumbled upon this jar of Neera’s hot Jamaican jerk spice for $3.99, it was too good to pass up. The ingredients were pretty decent – chile peppers, allspice, garlic, onion, salt, black pepper, habanero chili, lemon juice and malt vinegar.
I used 3 tablespoons of the grilling paste and mixed it with 1/3 cup of coconut oil, rubbed it generously on chicken pieces and marinated it for 3 hours (the instructions suggested 6-8 hours but I didn’t have that much time). We had a lonely piece of avocado and mango in the fridge so I made some mango avocado salsa with thinly sliced onions seasoned with a little bit of salt and pepper.
The chicken was cooked in the convection oven at 385F for 25 minutes. It came out crisp, flavorful and with some great spice thanks to the habanero chiles!