Looking for a lip-smacking, plate- licking way to cook chicken? Look no further - here it is! Jamaican Jerk Chicken is made using a sweet and spicy marinade that is oh-so-good. Making the marinade is the main effort for this recipe, but it does require some planning as the chicken needs to marinate for 24 hours (you can make the chicken after marinating it for less time, but the flavors are not as well distributed). You can roast the chicken in the oven or grill it after marinating - either way the resulting taste is great. The star spice in this recipe is, of course, the Jamaican Jerk Blend. Using this blend you have all of the Jamaican spices already included for an outstanding jerk chicken!
Ingredients:
4 garlic cloves, chopped
3/4 tsp nutmeg
1 Tblspn dried Thyme
2 Tblspns Jamaican Jerk Blend
1 1/2 Tblspn salt
1 Tblspn (packed) brown sugar
3 Tblspns Olive Oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
1/4 cup lime juice
2 Tblspns chopped jalapenos
1 small chopped onion
3 green onions, chopped
5 lbs chicken (on the bone, with skin on)
Directions:
Make the marinade by blending all of the above ingredients (excluding the chicken) together. Place the chicken in a zip-lock plastic bag and pour the marinade over the meat. Refrigerate for 24 hours, turning the bag over a few times during the marinating period. When ready to cook , take the bag out of the refrigerator and let the chicken sit at room temperature for about an hour before cooking. Roast the chicken in a large shallow pan @ 400 degrees for about 40 - 45 minutes. If grilling, cook the chicken at moderate heat for about 25 minutes. Serve the chicken with rice with beans or a coconut rice.
