JAMAICAN JERK CHICKEN Recipe :
Whole cut up chicken. Jerk Sauce: 3 T ground allspice 1/4 c packed brown sugar 6-8 garlic cloves 4-6 scotch bonnet peppers if available/not neccessary, seeded and cored (wear gloves, these peppers are EXTREMELY HOT. Jalapeños can be substituted for scotch bonnet peppers) 1 T ground thyme ( or 2 T thyme leaves) 2 bunches green onions 1 t ground cinnamon 1/2 t nutmeg Salt and pepper to taste 2 T soy sauce to moisten Juice of 1 lime 2 T olive oil Put all ingredients in a food processor or blender and blend into a sauce. Spread onto chicken making sure to rub onto the meat under the skin. Marinate chicken at least 2 hours, preferably overnight. Pour leftover sauce in a jar and keep refrigerated. Bake at 350 for an hour and 20 minutes skin side up, or until chicken is not pink near the bone. Put oven on broil and broil chicken for 3-10 minutes until skin becomes crispy. Jerk chicken is served in Jamaica with beans and rice cooked in coconut milk, fried plantain and hard dough bread with butter.
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3 Comments
Entertaining, informative and delicious as always! Excellent and fun show! Love Chef Caroline
Vito this was so much fun. Thanks for having me.
Caroline I totally enjoyed that, you should make it a series