Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1 onion, chopped
- 1/2 cup chopped green onions
- 1/2 teaspoons dried thyme
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon black pepper
- 1 habanero or Scotch bonnet (very hot), or jalapeno (more mild), seeded, chopped fine
- 2 tablespoons soy sauce
- 1 tablespoon cider vinegar
- 1 tablespoon vegetable oil
- 1 whole chicken, cut in sections, slashed 1/2" deep with a knife every few inches
Preparation:
Combine all ingredients in a food processor, and process until a smooth puree forms. Put the chicken in a large bowl, and pour over the marinade. Mix the chicken pieces around to coat them completely, cover, and marinate at least 6 hours.
Remove chicken from the jerk marinade and grill over charcoal until cooked through (internal temp of 165 degree F). You may also broil, or roast the chicken in a hot oven (425 degrees F).
Remove chicken from the jerk marinade and grill over charcoal until cooked through (internal temp of 165 degree F). You may also broil, or roast the chicken in a hot oven (425 degrees F).
0 comments:
Post a Comment