Recipe courtesy of Cheryl Smith
Jerk Chicken
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 832
- Total Fat
- 47
- Saturated Fat
- 13
- Carbohydrates
- 41
- Dietary Fiber
- 7
- Sugar
- 24
- Protein
- 64
- Cholesterol
- 225
- Sodium
- 3742
- Total: 3 hr
- Prep: 2 hr 20 min
- Cook: 40 min
Ingredients
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
Directions
- 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.;
- Combine all of the above in a bowl and stir in the following: .