Jerk Chicken

Total Time:
24 hr 45 min
Prep:
24 hr 15 min
Cook:
30 min

Yield:
8 servings

Ingredients
  • 1 cup vegetable oil
  • 2 small onions, coarsely chopped
  • 3 scallions, 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 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 to 4 pounds
  • 4 tablespoons olive oil
Directions
  • Add marinade ingredients to food processor and puree until almost smooth.

  • Pierce the chicken with the tip of a knife to make many tiny holes. Rub marinade into chicken and refrigerate 24 to 48 hours, depending on desired intensity.

  • When ready to cook, prepare a slow and smokey charcoal fire. Remove chicken from marinade. Transfer the marinade to a small saucepan. Brush chicken with oil and grill over low heat until done, about 30 minutes.


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