Quarter the chicken. Place in plastic or glass container and cover with the Jerk Marinade, making sure all chicken pieces are coated. Marinate the chicken in the refrigerator for 12 to 24 hours.
Preheat the oven to 400 degrees F.
Place the marinated chicken on a baking sheet and roast for 15 minutes. Remove the chicken from the oven and allow it to cool enough to handle. Season the warm chicken with salt & black pepper, then coat in buttermilk. Dip the chicken in flour and fry in 425-degree F oil until a deep golden brown, turning frequently during the frying process.
Combine all ingredients in a blender or food processor and puree until smooth. Store in a plastic or glass container placed in a cooler until needed.
Chicken should marinate at least 12 hours, but 24 is optimal for full Jerk flavor. This marinade works equally well with pork and almost any type of seafood.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mangoes