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Jamaican Jerk Chicken

by Jordan Ballantine

Ingredients

for 4 servings

  • 1 3-pound chicken
  • 3 scotch bonnet or habanero peppers, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon
    fresh thyme
  • 1 tablespoon
    ground allspice
  • 2 onions, chopped
  • 1 tablespoon
    light brown sugar
  • ½ tablespoon
    nutmeg
  • ½ tablespoon
    minced ginger
  • 1 tablespoon
    olive oil
  • Juice of 1 lime
  • ½ cup
    white vinegar
  • salt, to taste
  • pepper, to taste

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Preparation

  1. Prepare the chicken by removing the backbone using a pair of kitchen shears or a sharp knife. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible.
  2. In a blender or food processor, combine the peppers, garlic, thyme, allspice, onions, brown sugar, nutmeg, ginger, olive oil, lime juice, vinegar, salt, and pepper. Blend until smooth.
  3. Pour the marinade over the chicken. Cover with foil or plastic wrap and marinate in the fridge for at least 3 hours or overnight.
  4. Preheat the oven to 400°F (200°C).
  5. Remove the foil or plastic wrap and roast the chicken for 45-50 minutes, until cooked through. Rest for 10 minutes on a cutting board before carving and serving.
  6. Enjoy!
 

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