ORIGINAL JAMAICAN JERK CHICKEN

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Original Jamaican Jerk Chicken image

YUM....spicy...what is not to love?!! Note: The marinade should ideally be done for overnight...cook chicken to juices run clear.

Provided by Thea

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

3 1/2 lbs chicken (3lb of chicken breasts may be used if preferred)
6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
2 tablespoons thyme
2 tablespoons ground allspice
8 garlic cloves, finely chopped
3 medium onions, finely chopped
2 tablespoons sugar
2 tablespoons salt
2 teaspoons ground black pepper
ground cinnamon
nutmeg
ginger
1/2 cup olive oil
1/2 cup soy sauce
1 lime, juice of
1 cup orange juice
1 cup white vinegar

Steps:

  • Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender.
  • Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
  • Cut the chicken up in to 4 pieces.
  • Rub the sauce in to the meat, saving some for basting and dipping later.
  • Leave the chicken in the fridge to marinade overnight.
  • Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
  • Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.
  • Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!).
  • Serve with festival and salad or rice and peas or hardo bread and the jerk sauce leftover for dipping.

Nutrition Facts : Calories 928.5, Fat 64.2, SaturatedFat 14.3, Cholesterol 181.1, Sodium 5685, Carbohydrate 35.4, Fiber 3.8, Sugar 19.7, Protein 51.9

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