Callaloo's Jerk Chicken

Yield:
8 to 10 servings
Level:
Easy
Ingredients
  • 5 bunches whole scallions, finely chopped
  • 3 large cloves garlic, minced
  • 3 Scotch bonnet peppers, seeded and minced
  • 2 sprigs fresh thyme
  • 1/4 cup ground allspice (dry pimento berries)
  • 2 tablespoons freshly ground black pepper
  • 1 1/4 tablespoons salt
  • 1 cup water
  • 5 pounds chicken thighs or 2 whole chickens cut into quarters (dark meat tastes better)
Directions

Combine the ingredients (except the water and chicken) in a large bowl. Then add the water to create a paste. You should then add the chicken and let it marinate, at least 1 hour or ideally 24 hours in the refrigerator. You can grill or bake the chicken; ideally you mark the chicken on the grill, and then finish it off in the oven.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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