Jerk Chicken Recipe
Jerk Chicken Recipe by Crave Catering
- One 3 1/2 lb chicken (or 3 lb of chicken breasts)
- 6 sliced scotch bonnet or habanero chiles
- 2 Tbsp. thyme
- 8 Cloves garlic
- 3 Medium onions
- 2 tablespoons thyme
- 2 tablespoons ground allspice
- 2 tablespoons sugar
- 2 tablespoons salt
- 2 teaspoons ground black pepper
- 1/2 cup olive oil
- 1/2 cup soy sauce
- Juice of one lime
- 1 cup orange juice
- 1 cup white vinegar
- 1 to 2 Tsp of the following (to taste)
- -ground cinnamon
To make the Jerk Sauce, first rough chop the onion, garlic, and chile. (Use gloves when handling chilies – these are extremely hot!) Place them with all of the other ingredients, except chicken, in a blender and blend till smooth.
To marinate the chicken, cut the whole, raw chicken in to 8 pieces and place in a deep dish that will easily fit in the fridge. Rub the sauce in to the meat, saving some for basting and reserving some for dipping when served. Cover the dish and put in the fridge overnight.
Grill or broil (with hood fan turned on) the marinated chicken slowly until cooked, turning regularly. Baste with some of the remaining marinade while cooking. For best results, cook over a charcoal barbeque, ideally over mesquite.
Jerk Chicken is great as a main dish or as skewers made out of boneless, skinless chicken. Serve with reserved Jerk Sauce for dipping. Flavors pair well with mango or pineapple.
Jerk Chicken photo © by Alan Weiner