Recipe courtesy of Gregory Jolliff
Callaloo's Jerk Chicken
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 533
- Total Fat
- 38
- Saturated Fat
- 10
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 39
- Cholesterol
- 222
- Sodium
- 732
Ingredients
5 bunches whole scallions, finely chopped
3 large cloves garlic, minced
3 Scotch bonnet peppers, seeded and minced
2 sprigs fresh thyme
1/4 cup ground allspice (dry pimento berries)
2 tablespoons freshly ground black pepper
1 1/4 tablespoons salt
1 cup water
5 pounds chicken thighs or 2 whole chickens cut into quarters (dark meat tastes better)
Directions
- Combine the ingredients (except the water and chicken) in a large bowl. Then add the water to create a paste. You should then add the chicken and let it marinate, at least 1 hour or ideally 24 hours in the refrigerator. You can grill or bake the chicken; ideally you mark the chicken on the grill, and then finish it off in the oven.