The recipe is actually a pretty spot on interpretation of authentic jerk. It tastes a lot like the jerk sauce from the best Jamaican restaurant in town, David's which is about the only restaurant that will motivate me to drive literally all the way across town. It's that good. Their sauce is slightly heavier on the vinegar however which makes it amazing on kidney beans and rice. However for a straight jerked chicken this recipe is much more delicate and flavorful. Be warned, it will however kill at least one of your taste buds with insane spiciness but you'll love every moment of it.
Jerk Chicken
1/2 cup malt or white vinegar
2 tablespoons dark rum
2 teaspoons molasses (we use agave nectar)
2 tablespoons oil
2 scotch bonnet peppers (or habaneros,) chopped
1 onion, chopped
4 scallions, chopped
1 tablespoons dried thyme
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
5 to 6 pound roasting chicken, cut in half, lengthwise
1/2 cup lime juice
*Safety note: Scotch Bonnet peppers are very hot. Use gloves when handling them.
Put vinegar, rum, molasses, oil, peppers, onion, scallions, and all the spices into a food processor, blend until mostly smooth.
Place chicken pieces in large bag, pour in lime juice and coat meat well. Add the jerk paste and coat chicken thoroughly. Seal bag and refrigerate over night.
Remove chicken from bag when ready to cook it. Reserve marinade and place in a small sauce pan. Bring marinade to a boil, reduce heat and simmer for about 10 minutes. Set aside to use for basting chicken and as a sauce while serving.
Season chicken with salt and pepper. Place chicken skin side up in foil covered baking pan in a 350 degree oven or on the grill covered with a foil tent. Roast for 50 to 60 minutes until the chicken is done and juices run clear. The internal temperature should be 170 degrees in the breast. On the grill cooking time with be just over an hour when keeping grill temperature between 350 and 400 degrees. Baste occasionally while cooking with leftover marinade. Any remaining marinade can be used as a dipping sauce when serving.
Original recipe from Simply Recipes.
1/2 cup malt or white vinegar
2 tablespoons dark rum
2 teaspoons molasses (we use agave nectar)
2 tablespoons oil
2 scotch bonnet peppers (or habaneros,) chopped
1 onion, chopped
4 scallions, chopped
1 tablespoons dried thyme
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
5 to 6 pound roasting chicken, cut in half, lengthwise
1/2 cup lime juice
*Safety note: Scotch Bonnet peppers are very hot. Use gloves when handling them.
Put vinegar, rum, molasses, oil, peppers, onion, scallions, and all the spices into a food processor, blend until mostly smooth.
Place chicken pieces in large bag, pour in lime juice and coat meat well. Add the jerk paste and coat chicken thoroughly. Seal bag and refrigerate over night.
Remove chicken from bag when ready to cook it. Reserve marinade and place in a small sauce pan. Bring marinade to a boil, reduce heat and simmer for about 10 minutes. Set aside to use for basting chicken and as a sauce while serving.
Season chicken with salt and pepper. Place chicken skin side up in foil covered baking pan in a 350 degree oven or on the grill covered with a foil tent. Roast for 50 to 60 minutes until the chicken is done and juices run clear. The internal temperature should be 170 degrees in the breast. On the grill cooking time with be just over an hour when keeping grill temperature between 350 and 400 degrees. Baste occasionally while cooking with leftover marinade. Any remaining marinade can be used as a dipping sauce when serving.
Original recipe from Simply Recipes.
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