Jerk Chicken

Jerk Chicken

Jerk Chicken

September 16, 2018
: 8 servings

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Ingredients
  • 1 cup canola oil
  • 2 small onions, coarsely chopped
  • 3 green onions, coarsely chopped
  • 2 green scotch bonnet peppers
  • 1 tablespoon grated ginger
  • 2 tablespoons coarsely chopped garlic
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons ground allspice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons lime juice
  • 2 tablespoons Meyer's rum
  • 1 tablespoon tamarind concentrate
  • 2 whole chickens each 3-4 pounds
  • 4 tablespoons extra-virgin olive oil
Directions
  • Step 1 Add marinade ingredients (all but chicken) to food processor and puree until almost smooth.
  • Step 2 Pierce the chicken with the tip of a knife to make many tiny holes.
  • Step 3 Rub marinade into chicken and refrigerate 24 to 48 hours depending on desired intensity.
  • Step 4 When ready to cook, prepare a slow and smoky charcoal fire.
  • Step 5 Remove chicken from marinade.
  • Step 6 Transfer the marinade to a small saucepan and simmer, brushing chicken while grilling.
  • Step 7 Brush chicken with oil and then grill over low heat until done, about 30-40 minutes.
  • Step 8 Make sure chicken is cooked completely before serving.

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