Recipe courtesy of Cheryl Smith
Print
Jerk Chicken
Total:
3 hr
Prep:
2 hr 20 min
Cook:
40 min
Yield:
4 servings
Total:
3 hr
Prep:
2 hr 20 min
Cook:
40 min
Yield:
4 servings

Ingredients

Toast and grind the following in a dry skillet:
  • 1/2 of 1 nutmeg
  • 1 cinnamon stick
  • 1 tablespoon coriander seeds
  • 1 teaspoon cloves, whole
  • 6 pimento seeds (allspice)
  • 1 teaspoon black peppercorns
In a blender or food processor puree:
  • 1 bunch scallions, chopped
  • 1 large onion, roughly chop
  • 2 to 3 Scotch Bonnet peppers
  • 10 sprigs thyme, leaves picked
  • 10 garlic cloves
  • 1/2 cup fresh lime juice or white vinegar
  • 1 cup soy sauce
  • 1/2 cup raw sugar
  • 1 whole chicken, cut into 8 pieces

Directions

Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.;

Combine all of the above in a bowl and stir in the following: .

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