Sep 24, 2012
Marinated in lime juice, allspice, thyme and hot peppers, this mouthwatering Jamaican-style chicken is spicy and tangy!
1 chicken, cut up in 8 pieces (skin-on)
Salt and freshly ground pepper, to taste
1/4 cup vegetable oil
Juice of 6 limes
2 tbsp. ground allspice
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 scotch bonnet, desseded, or substitute jalapeno
About 1/4 cup chopped fresh thyme
8 green onions, roughly chopped
4 garlic cloves, chopped
2 tbsp. chopped ginger
2 tbsp. brown sugar
To make the jerk marinade: Add oil, lime juice, allspice, cinnamon, nutmeg, cloves, scotch bonnet, thyme, green onions, garlic, ginger, brown sugar, ingredients to food processor. Pulse until smooth.
If making Mango Cabbage Slaw reserve 1 to 2 tsp. of jerk marinade and set aside in fridge.
Scrape remaining marinade in large non-reactive bowl or re-sealable plastic bag.
Cut a few incisions into each piece of chicken. Scoring the chicken will allow the marinade to penetrate the meat.
Add chicken to marinade and toss to coat. Cover and let marinate, in fridge, at least 4 hours but up to 24 hours. Toss chicken occasionally so it marinates evenly.
Preheat grill to medium high. Oil grill.
Add chicken to grill. Reduce heat to medium. Cover. Grill chicken until cooked through, juices run clear and meat no longer pink, turning frequently, about 25 to 35 minutes, depending on thickness of chicken. Serve Jerk Chicken with Island Rice and Pea and Mango Cabbage Slaw for a complete Caribbean feast.
Yield: 4 to 6 servings.