How to make it

  • In a blender, puree the Scotch bonnets with the scallions, thyme, garlic powder, brown sugar, soy sauce, dark rum and water. Season with 1 tablespoon of kosher salt and 1/2 teaspoon of pepper.
  • Using kitchen scissors, cut out the backbone of each hen (don't worry it's easy). Press down on the breasts to flatten the hens. Set them in a baking dish and coat them all over with the jerk paste. Cover and refrigerate overnight.
  • Preheat the oven to 300 degrees. Set the hens on 2 large rimmed baking sheets and bake for 45 minutes, until firm but not browned or cooked through.
  • Meanwhile, light a grill. Grill the hens over moderately high heat, turning occasionally, until cooked through and lightly charred in spots, about 20 minutes. Transfer the hens to a platter and let rest for 10 minutes before serving. Note: if you are not grilling use the broil method which is the method I used.
Marinading. . . .   Close
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With Jamaican Rice and Peas and Tropical Fruit Chutney   Close

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    " It was excellent "
    chefmeow ate it and said...
    What a great photograph. This sounds fantastic. High 5.
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