Best Miss Lilys Jerk Chicken Recipes

Jerk Chicken image

Provided by Food Network

Time 3h30m

Yield Yield: 4 servings

Number Of Ingredients 16

1/2 nutmeg seed
1 cinnamon stick
1 tablespoon coriander seeds
1 teaspoon whole cloves
6 allspice (pimento) seeds
1 teaspoon black peppercorns
1 bunch scallions, chopped
1 large onion, roughly chop
2 to 3 Scotch bonnet peppers
10 sprigs thyme, leaves picked
10 garlic cloves
1/2 cup fresh lime juice or white vinegar
1 cup soy sauce
1/2 cup turbinado sugar
1 whole chicken, cut into 8 pieces
Salt

Steps:

In a saute pan, dry toast nutmeg, cinnamon, coriander seeds, cloves, allspice, and black peppercorns. Grind into a powder.
In a food processor, puree scallions, large onion, Scotch bonnets, thyme leaves and garlic cloves. Add the ground spice mixture to the pureed vegetables. Add 1/2-cup lime juice, soy sauce, and raw sugar. Blend all ingredients well, this is the jerk marinade.
Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinate refrigerated for 2 hours to overnight.
Preheat the oven to 350 degrees.
Bake for 35 minutes in 350-degree F oven. Remove from the oven and finish on the grill.

Jerk Chicken (the Walkerswood Way) image

Provided by Food Network

Time P1DT30m

Yield 4 servings

Number Of Ingredients 5

1 whole chicken, halved
1 lime
Pinch salt (optional)
2 to 3 tablespoons Walkerswood jerk seasoning (adjust to taste)
1 tablespoon Appleton red rum (optional; adjust to taste)

Steps:

Rub chicken with lime and salt. Mix jerk seasoning with red rum and brush onto chicken halves. For best results, marinate at least 2 hours or overnight, refrigerated. Brush more seasoning onto chicken just before grilling. Grill or bake slowly until chicken is done, then cut into quarters and serve. Good accompaniments are Jamaican "festival bread" (fried cornmeal dumplings) and vegetable brochettes with pineapple (skewered vegetables and pineapple chunks, cooked on the grill).;