The tasty, sour, spicy carrots that taquerias serve with your favorite foods are known as “zanahorias en escabeche.” They are simple to make and excellent to serve with tacos, tortas, or other Mexican food. Keep them in the refrigerator because this recipe is not for canning. Put them in the refrigerator for up to 4 weeks.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ green onion, minced
- ¼ cup orange juice
- 1 tablespoon minced fresh ginger root
- 1 tablespoon minced jalapeno peppers
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1 teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 ½ pounds boneless, skinless chicken thighs
Instructions
- Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).
- Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.
- You can use lemon juice instead of lime.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
- Please note differences in ingredient amounts when following the magazine version of this recipe.
Nutrition Facts
| Calories | 247 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 3 g |
| Sodium | 325 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Sorry to say it did not have any resemblance to Jamaican or Caribbean at all. Used all fresh ingredients. To me and ALL of my guest tasted like pure clove with a hint of cinnamon. Yes, it was eatable.
We really liked this. Seeing some reviews on “mild” I minced a whole, small jalapeño. I also used orange concentrate vs juice as my on-hand OJ was + pineapple juice. My husband liked boiling down the marinade into a sauce. Added some heat (plus I already added more jalapeños) and overall – pretty good!
Really wonderful, and not very hot. You get a wonderful hit of cloves and allspice. We loved it, but I do think I would up the jalapeno next time.
Pretty good if you like mild heat, but not hot enough to be true jerk. The pineapple was great!! I used the Brazilian recipe. I served this with coconut rice as a side since I couldn’t find plantains.
I made this and let it marinade overnight. My family loved it!
This is one of my favorite recipes!
Delicious. Kids and hubby liked it!
This was simply delicious!! I followed the recipe pretty exactly, only I added a bit more ginger and doubled the orange juice. Marinated about 24 hours and it was oh so good!!
Ok ok ok, I didn’t make my own jerk sauce. I had store brand jerk sauce, I boiled my chicken breast, pulled/shredded the breast, poured on half bottle of jerk sauce, baked the breast for about 10mins or so, and yum!! Also kid friendly:)
this thing was no joke! I had to make for 30lbs chicken. I did take off any foil to let blacken on top for that grilled taste and let the marinade reduce. wow!
With the combination of spices, this should have been a good recipe…but it wasn’t. Not sure why it failed, but the flavor just wasn’t right. Won’t be making this one again.
By far the best ive had yet – chicken was soooooo tender!! My kids devoured it within minutes it seemed like lol- A must try for anyone who likes jamaican style cuisine :))
Next time I’ll use different chicken – I used boneless, skinless chicken breasts and they turned out a little tough. This smelled FABULOUS and my family thought it was great!
I’m guessing that Jamaican food is an acquired taste. We cooked this recipe just as directed and did not care for it.
This wasn’t what we expected. The cinnamon is just weird in this recipe. If I make jerked chicklen in the future, I will definately use a different recipe.
All I can say is this recipe is interesting. It’s not something I’d make again, as my boyfriend didn’t care for it either.
I made this without the jalapeno peppers and used sirachi sauce for the heat and it turned out great! I am planning to make this again this weekend and will use jalapeno peppers this time. I also marinated the chicken overnight because I wanted to make sure all the pieces get seasoned through. Follow up – this recipe has become one of my standard favorites.
This was AH-MAZING!!! The recipe calls for a whole cut up chicken but I used chicken tenders. I didn’t have any ground cloves so I used 1/4 teaspoon of pumpkin pie spice in it’s place. Used one good sized jalapeno instead of measuring. Marinated for about 4 hours instead of 8 and cooked on my indoor grill till they were no longer pink. They had an ever so slight spicy hint to them and it amazed me how good this was! NOTE: If you decide to boil the marinade to put over it. I suggest adding a dash of salt and a couple of tablespoons of water. TOTALLY making this again!!! Thanks for the recipe!
Very good… makes for a great meal and was easy.
SPICY!
I made this with a recipe of black beans and coconut rice also from all recipes and it was deilicious!