Jerk Chicken

Total Time:
4 hr 55 min
Prep:
10 min
Inactive:
4 hr
Cook:
45 min

Yield:
5 to 7 servings
Level:
Easy

Ingredients
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 teaspoons dried thyme
  • 1 teaspoon ground ginger
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons ground black pepper
  • 2 tablespoons vegetable oil
  • 2 cups chopped onions
  • 5 cloves garlic
  • 2 habanero peppers
  • 1 (5-pound) chicken, skin on, cut into 10 pieces
  • 1 cup lime juice
Directions

Combine all ingredients except the chicken and lime juice in a food processor and puree until pretty smooth. Place the chicken and lime juice in a mixing bowl and pour about half of the jerk sauce over it, tossing the chicken around to coat it well. Place in a container and pour the remaining sauce on top of chicken. Cover and refrigerate for at least 4 hours or overnight.

Preheat oven to 350 degrees F.

Remove the chicken pieces from the jerk marinade and place them, skin side up, on a rimmed baking sheet or dish. Bake in the oven for 45 to 55 minutes until cooked through and the juices run clear when pierced with a fork.


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    This recipe is featured in:

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