Jamaican Jerk Chicken
From dond 16 years ago
- 60 minutes to make
- Serves 8
This is a tasty variation on a perennial treat. The longer you marinate the chicken, the more flavor soaks in.
Ingredients
- 3 Tbsp dark rum shopping list
- 2 Tbsp water shopping list
- ½ cup malt vinegar shopping list
- 10 green onions, chopped shopping list
- 4 garlic cloves, peeled, chopped shopping list
- 2 Tbsp dried thyme shopping list
- 2 Scotch bonnet or habanero chiles, seeded and chopped shopping list
- 2 Tbsp vegetable oil shopping list
- 4 tsp ground allspice shopping list
- 4 tsp ground ginger shopping list
- 4 tsp ground cinnamon shopping list
- 2 tsp ground nutmeg shopping list
- 2 tsp salt shopping list
- 2 tsp ground black pepper shopping list
- 2 tsp dark brown sugar shopping list
- 1 cup ketchup shopping list
- 3 Tbsp soy sauce shopping list
- 2 3-to-3½-pound chickens, halved lengthwise, rinsed, patted dry shopping list
- ½ cup fresh lime juice shopping list
How to make it
- Boil rum and 2 Tbsp water in small saucepan for 3 minutes.
- Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth.
- Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce. Save this sauce until you are ready to serve the chicken.
- Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat.
- Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours or overnight, turning occasionally.
- Preheat oven to 350°F.
- Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper.
- Arrange chicken, skin side up, on rimmed baking sheet. Roast until the chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes.
- Cut each chicken half into pieces and serve with the reserved sauce.
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