Jamaican Jerk Chicken
|Chicken||3 Pound, cut up (1 Whole)|
|Limes||2 , sliced|
|Basic jerk paste/Commercial jerk paste||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|White wine||1 Cup (16 tbs)|
|Salt/Soy sauce||To Taste|
Rinse the chicken and pat dry.
Score the chicken meat with a knife.
Squeeze the juice of 2 of the limes over the chicken in a glass bowl.
Combine the sliced limes, the juice of the remaining 2 limes, Basic Jerk Paste, water, wine and salt in a large sealable plastic bag.
Place the chicken in the bag, seal and coat the chicken.
Marinate in the refrigerator for 8 to 10 hours.
Grill the chicken for about 7 minutes on each side or until it tests done.