Jerk Chicken A staple of Jamaican cuisine, jerk chicken is a flavorful way to add some spice to your meal! Ingredients-Serves 6-8
Instructions
1/2 cup malt vinegar (or white vinegar) 2 Scotch bonnet peppers (or habaneros),
1. Put vinegar, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, with seeds, chopped nutmeg, ginger, and molasses into 1 red onion, chopped a blender. Pulse until mostly 4 green onion tops, chopped smooth. 1 tbsp. dried thyme or 2 Tbspp fresh thyme leaves, chopped 2 tbsp. olive oil 2 tsp. salt 2 tsp. freshly ground black pepper 4 tsp. ground allspice 4 tsp. ground cinnamon 4 tsp. ground nutmeg 4 tsp. ground ginger 2 tsp. molasses 1 (5 or 6 lb.) roasting chicken, cut in half, lengthwise 1/2 cup lime juice Salt and pepper
2. Place chicken in a large freezer bag. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag. Refrigerate overnight. 3. When you are ready to cook the chicken, remove chicken from the marinade bag. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken
4. Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165170°F for the breast and 180185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
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