Jerk Chicken Recipe
This Caribbean favorite is perfect on a summer day, or that cold winter day you’re wishing it were warmer.
Ingredients:
2 Tbsp. Dark Rum
1/2 Cup Malt Vinegar
2 Scotch Bonnet Peppers, with seeds, chopped (Warning: Hot, Don’t touch your eyes while handling)
4 Green Onion tops, chopped
1 Red Onion, chopped
1 Tbsp. Dried Thyme
2 tsp. Salt
2 Tbsp. Olive Oil
4 tsp. Ground Allspice
2 tsp. Fresh Ground Black Pepper
4 tsp. Ground Nutmeg
4 tsp. Ground Cinnamon
2 tsp. Molasses
4 tsp. Ground Ginger
6 lb. Roasting Chicken, cut in half, lengthwise
1/2 Cup Lime Juice
Salt and Pepper
Directions:
In a blender add the rum, vinegar, hot peppers, green onion tops, onion, thyme, salt, olive oil, allspice, pepper, nutmeg, cinnamon, molasses, and ginger. Pulse until pretty much smooth.
In a large zipper bag, place the chicken, and pour the limejuice over the chicken. Add the blended mixture and make sure to coat well. Seal the bag, and refrigerate overnight.
When you’re ready to cook the chicken, remove the chicken, and pour the marinade into a small saucepan and bring it to a boil. Then reduce the heat, and let it simmer for 10 minutes, then set aside.
Preheat the grill to medium high, and sprinkle the chicken halves with salt and pepper, placing them skin side down on the grill. Cover the grill and let it cook for an hour, occasionally turning the chickens, and basting with the marinade.
Transfer to a platter, and tent it loosely with foil, for 15 minutes. Serve with black beans and rice.
And Enjoy!
Yield: 6 to 8 servings
