- 1 (4 to 5-pound) whole chicken, cut in quarters (skin on)
- 1 lime, halved
- 1/2 teaspoon salt
- 1 tablespoon oil
- 2 tablespoons jerk seasoning or 3 tablespoons jerk marinade
- 1 tablespoon dark rum or 2 tablespoons regular rum, optional
Rub the chicken quarters with lime, rinse, and pat dry. Sprinkle with salt.
In a suitable bowl, mix the rest of the ingredients and add the chicken. Rub mixture in thoroughly and allow to marinate in the refrigerator for at least 4 hours, preferably overnight.
Preheat the oven to 350 degrees F or light the barbecue.
Recipe courtesy of Virginia Burke, Walkerswood Caribbean Kitchen, Simon and Schuster, 2000