- 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
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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Recipe courtesy of Tyler Florence