Jamaican Jerk Chicken

(Bon Appetit, May 2006)

Jerk Mixture

3 T dark rum
2 T water
in saucepan for 3 minutes; transfer to blender.

½ C malt vinegar
10 scallions, chopped
4 garlic cloves, peeled ; chopped
2 T dried thyme
2 Scotch bonnets, seeded; chopped
2 T oil
4 tsp allspice
4 tsp. cinnamon
4 tsp. ginger
2 tsp. nutmeg
2 tsp salt ; 2 tsp pepper
2 tsp dark brown sugar

Blend until smooth.

Take 2T of this jerk mixture, mix with 1 C catsup and 3 T soy sauce. Set aside.

Chicken Preparation

Take 2 or 3 chickens, halve lengthwise, rinse and pat dry.
Arrange in baking dish.
Pour 1/2 C lime juice over chickens.
Spoon jerk mixture over chickens and rub in.
Cover and refrigerate for up to one day.

Preheat oven to 350.
Remove chicken from marinade, sprinkle with salt and pepper.
Roast skin side up for about 50 minutes or until juices run clear.
Cut each piece in half and serve with reserved wet jerk sauce.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s