- Prep time: 4 to 24 hrs
- Cooking time: 45 min
- Servings: 6-8
Jamaican Jerk Chicken Recipe
The ultimate jerk recipe, try this hot-hot chicken Jamaican jerk!
Ingredients
| 2 kg |
Granny's cut up chicken pieces Granny's Chicken Legs Back Attached |
| 2 tbsp | vegetable oil |
| 4 | cloves garlic, chopped |
| 2-4 | hot chili peppers, chopped |
| 2 | bay leaves |
| 3 bunches | green onion, chopped |
| 1 tbsp | ginger, chopped |
| 1/4 cup | dark rum |
| 2 tbsp | fresh lime juice |
| 2 tsp | salt |
| 1 1/2 tsp | ground allspice |
| 2 tsp | fresh thyme |
Directions
Add all ingredients except chicken to a food processor and pulse until just finely chopped.
Prick the chicken pieces with the point of a knife and then rub with jerk marinade.
*Skin may be removed first.
Cover and refrigerate for 4 -24 hours.
Cook slowly over medium heat on the oiled grill of a barbeque for 45 minutes, turning once after 20 minutes. Chicken is done when the juices run clear or internal temperature reaches 170°F or 80°C.
Chef's tips: Cooking over hardwood charcoal or adding wood chips to a gas grill will produce the most authentic "jerk" flavor.
For an extra hot marinate use Habanera or Scotch Bonnet chilies. For a milder version use Jalapeno chilies.
Recipe courtesy of Chef Jason Wortzman.
Copyright © 2012 Granny's Poultry Cooperative (Manitoba) Ltd.,
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