Recipe courtesy of Virginia Burke
Jerk Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 797
- Total Fat
- 56
- Saturated Fat
- 15
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 65
- Cholesterol
- 260
- Sodium
- 535
- Total: 54 min
- Prep: 10 min
- Inactive: 4 min
- Cook: 40 min
Ingredients
1 (4 to 5-pound) whole chicken, cut in quarters (skin on)
1 lime, halved
1/2 teaspoon salt
1 tablespoon oil
2 tablespoons jerk seasoning or 3 tablespoons jerk marinade
1 tablespoon dark rum or 2 tablespoons regular rum, optional
Directions
- Rub the chicken quarters with lime, rinse, and pat dry. Sprinkle with salt.
- In a suitable bowl, mix the rest of the ingredients and add the chicken. Rub mixture in thoroughly and allow to marinate in the refrigerator for at least 4 hours, preferably overnight.
- Preheat the oven to 350 degrees F or light the barbecue.
- Grill or roast the chicken slowly until very tender, for about 40 minutes.