Recipe courtesy of Cheryl Smith

Jerk Chicken

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  • Total: 3 hr
  • Prep: 2 hr 20 min
  • Cook: 40 min
  • Yield: 4 servings
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Toast and grind the following in a dry skillet:

1/2 of 1 nutmeg

1 cinnamon stick

1 tablespoon coriander seeds

1 teaspoon cloves, whole

6 pimento seeds (allspice)

1 teaspoon black peppercorns

In a blender or food processor puree:

1 bunch scallions, chopped

1 large onion, roughly chop

2 to 3 Scotch Bonnet peppers

10 sprigs thyme, leaves picked

10 garlic cloves

1/2 cup fresh lime juice or white vinegar

1 cup soy sauce

1/2 cup raw sugar

1 whole chicken, cut into 8 pieces


  1. Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.;
  2. Combine all of the above in a bowl and stir in the following: .

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