JAMAICAN JERK BRINE FOR CHICKEN, PORK ....

Jamaican Jerk Brine for Chicken, Pork .... image

Kosher salt, which is preferred due to it's lack of impurities if using table salt use 1/2 the amount.

Provided by Rita1652

Time 12h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups hot water
1 cup kosher salt
1/4 cup brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons jamaican jerk spice
4 lbs roasting chickens

Steps:

Dissolve salt and sugar in hot water add remaining ingredients and 2 cups of ice cubes to cool it. Place a 4 pound cleaned and dried chicken in a freezer zip lock bag pour brine over chicken and top with water to cover. Close bag trying to remove as much air as possible. Brine in refrigerator overnight 8-12 hours. If not ready to cook remove from brine rinse well and place back in the refrigerator till ready to cook.
Proceed with cooking method you desire.
Roast, Grill, Rotisserie cooking to internal temperature of 175.
Let rest 10-15 minutes before carving.

Nutrition Facts : Calories 689.7, Fat 46.5, SaturatedFat 13.3, Cholesterol 213.9, Sodium 28500.9, Carbohydrate 14.5, Fiber 0.2, Sugar 13.4, Protein 50.4