|3 lb ofchicken breasts may be used if preferred)|
|2 tablespoonsground allspice|
|8 clovesGarlic; finely chopped|
|3 mediumonions; finely chopped|
|2 tablespoonsbrown sugar|
|2 tablespoonsground black pepper|
|ground cinnamon; to taste up to 1 teaspoon|
|nutmeg; to taste up to 1 teaspoon|
|ginger; to taste up to 1 teaspoon|
|1/2 cupolive oil|
|1/2 cupsoy sauce|
|1 lime; juiced|
|1 cuporange juice|
|1 cupcider vinegar|
|1/4 C. dark rum; optional - highly suggested|
|1 scotch bonnet pepper; or jalapenos note scotch bonnet peppers are VERY HOT this item i|
Jerk Chicken Preparation
1. Place all ingredients, excluding chicken and lime juice, in a blender or food processor pulse until smooth.
2. Marinate the chicken in the lime juice and jerk paste for at least 1 hour over night is better
3. After marinating remove chicken from marinade. Place remaining marinade in a saucepan
4. Bring marinade to a boil then reduce heat and simmer for 15 mins put aside for basting
Cooking the chicken...
If you have a grill I highly recommend grilling the chicken over a medium high heated grill.
Cook for roughly 1 hour turning and basting occasionally. Chicken is done when juices run clear.
If you must use an oven I highly recommend a heavy cast iron grill preheated in a 350º oven
Cook for roughly 1 hour turning and basting occasionally. I recommend a tiny dash of Liquid Smoke to help add that grilled essence.
Let rest for about 10 - 15 minutes before serving.
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