Jerk Chicken
Jamaican Jerk Chicken
Jerk Chicken
2 whole quartered chickens
2 Tbsp. allspice
2 Tbsp. black pepper
2 Tbsp. salt
1 Tbsp. ground thyme
2 Tbsp. ground sage
1 Tbsp. cayenne pepper
3/4 tsp. cinnamon
3/4 tsp. grated nutmeg
3/4 cup white vinegar
1/2 cup orange juice
1/2 cup lime juice
1 cup onion, chopped
1/4 cup soy sauce
1/4 cup olive oil
Mix ingredients...optional, but good to add..3 to 4 scallions, minced and
1 bunch of cilantro. Marinate the chicken 8-12 hours.
Preheat oven to 400 degrees.
Bake 45 minutes, turning once and basting frequently with remaining sauce
until brown and crispy.
Jamaican Jerk Chicken
10 lg. South Bonnet Chili
3 scallions (substitute)
1/4 tsp. lime juice (fresh)
1/4 tsp. yellow mustard
2 Tbsp. white wine vinegar
2 Tbsp. each rosemary, basil, thyme
2 Tbsp. mustard seeds and parsley
1 tsp. salt and pepper
6 whole chicken legs
Puree Chile (or scallions) and all other ingredients, except chicken, to a
paste. Refrigerate for 2 hours. Submerge chicken legs in mixture and be
sure it is coated well.
Preheat oven to 400 degrees.
Bake 45 minutes, turning once and basting frequently with remaining sauce
until brown and crispy.
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