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Caribbean Jerk Chicken

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Ingredients
  Scallions 8 , chopped
  Garlic cloves 4 Large, chopped
  Scotch bonnet chiles 3 , chopped
  Onion 1 Small, chopped
  Dark brown sugar 1⁄4 Cup (4 tbs)
  Chopped thyme 2 Tablespoon
  Ground allspice 2 Tablespoon
  Freshly grated nutmeg 1 1⁄4 Teaspoon
  Cinnamon 1 Teaspoon
  White vinegar 1⁄2 Cup (8 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Fresh lime juice 1⁄4 Cup (4 tbs)
  Fresh orange juice 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Chickens 12 Pound, each cut into 8 pieces (3 Whole, 4 Pound Each)
  Freshly ground pepper To Taste
  Green tomato salsa 1⁄2 Cup (8 tbs) (For Serving)
  Salt To Taste
Directions

1. In a food processor, combine all of the ingredients up through the oil: process to a paste. Put the chicken in a bowl, pour the marinade over and coat the chicken. Cover and refrigerate overnight.
2. Light a grill. Remove the chicken pieces from the marinade, leaving on a coating of spice paste. Season the chicken pieces with salt and pepper. Grill the chicken over moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes. Transfer to a platter and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken
Cook Time: 
30 Minutes
Servings: 
35

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