Jerk Chicken
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In:
Ingredients:
***Marinade***
1/4 cup peanut or olive oil
1/4 cup soy sauce
1/4 cup white vinegar
2 splashes fresh lime or lemon juice
3 cloves garlic, crushed
1 medium onion, diced
2 bunches green onions, chopped
3 tablespoons brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon dried thyme
salt, to taste
Coarse grated black pepper to taste
shakes of bottled liquefied hot pepper sauce ( i.e habanero, Tabasco etc. )
OR
desired amount of fine minced Scotch Bonnet hot peppers
3 pounds chicken parts as desired even boneless
Directions:
Combine marinade and puree or blend to make paste like and place chicken parts with marinade in plastic Ziploc bag and refrigerate 6 hours or overnight.
Prepare chicken on the grill (drain from marinade) or bake/roast (in some of the marinade) at 350 degrees F uncovered, basting frequently until chicken is done and tender.
Cut up the chicken and serve with Jamaican peas/beans and rice
Recipe Location: https://www.cdkitchen.com/recipes/recs/283/Jerk_Chicken46169.shtml
Recipe ID: 128
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