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Categories:
chicken scotch bonnet peppers thyme spice garlic onions sugar salt ground black pepper ground cinnamon nutmeg ginger olive oil soy sauce lime orange juice white vinegar
Viewed: 39 - Published at: 9 years agoIngredients
- 3 1/2 lb One chicken (3lb of chicken breasts may be used if preferred)
- 6 Sliced Scotch Bonnet Peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
- 2 tsp Thyme
- 2 tsp Ground All Spice
- 8 clove Garlic (finely chopped)
- 3 medium Onions (finely chopped)
- 3 tbsp Sugar
- 3 tbsp Salt
- 3 tbsp Ground Black Pepper
- 1 tsp Ground Cinnamon 1-2 Tsp of the following to taste (Including Nutmeg & Ginger)
- 1 tsp Nutmeg 1-2 Tsp of the following to taste (Including Ginger)
- 1 tsp Ginger 1-2 Tsp of the following to taste
- 1/2 cup Olive Oil
- 1/2 cup Soy Sauce
- 1 small Juice of Lime
- 1 cup Orange Juice
- 1 cup White Vinegar
Method
- Chop the onions, garlic and peppers.
- These do not need to be chopped too fine as they will be liquidised by the blender.
- Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
- Cut the chicken up in to 4 pieces.
- Rub the sauce in to the meat, saving some for basting and dipping later.
- Leave the chicken in the fridge to marinade overnight.
- Cooking Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes.
- Side Note: What locals wont tell you is this, using charcole (They sell Jamaican Charcole) and grilling it is sooo much better and the cherry is pouring some red stripe Jamaican Beer over the chicken while grilling ... it'll make you want to smack the cook
- Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.
- Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!!!)
- Serve with festival and salad or rice and peas or hardo bread and the jerk sauce left over for dipping.
