Jamaican Jerk Chicken
Source of Recipe
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Recipe Introduction
In Jamaica this seasoning mixture is used to flavor chicken, pork,
fish, and shellfish, and is often added to soups and stews. If you
like spicy food, you'll probably want to put it on just about
everything too.
For the jerk seasoning:
4 scallions (spring onions), white parts only
1 habanero chile, stemmed and seeded
3 Tbs (45 ml) vegetable oil
3 Tbs (45 ml) fresh lime juice
2-4 cloves garlic
2 tsp (10 ml) dried thyme
2 tsp (10 ml) ground allspice
Salt and freshly ground pepper to taste
2 - 3 lbs (900 - 1400 g) chicken pieces
Combine the ingredients for the jerk seasoning in an electric blender
or food processor and process until smooth. Rub the mixture over the
chicken pieces and refrigerate covered for 12 hours or overnight.
Grill skin side up over indirect heat until the juices run clear, 30
to 40 minutes. Turn and place the pieces skin side down directly over
hot coals for 5 minutes to crisp the skin. Serves 4 to 6.
List of Ingredients
For the jerk seasoning:
4 scallions (spring onions), white parts only
1 habanero chile, stemmed and seeded
3 Tbs (45 ml) vegetable oil
3 Tbs (45 ml) fresh lime juice
2-4 cloves garlic
2 tsp (10 ml) dried thyme
2 tsp (10 ml) ground allspice
Salt and freshly ground pepper to taste
2 - 3 lbs (900 - 1400 g) chicken piecesRecipe
Combine the ingredients for the jerk seasoning in an electric blender
or food processor and process until smooth. Rub the mixture over the
chicken pieces and refrigerate covered for 12 hours or overnight.
Grill skin side up over indirect heat until the juices run clear, 30
to 40 minutes. Turn and place the pieces skin side down directly over
hot coals for 5 minutes to crisp the skin. Serves 4 to 6.
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