Recipe courtesy of David Rosengarten
Jerk Chicken
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 918
- Total Fat
- 76
- Saturated Fat
- 14
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 51
- Cholesterol
- 202
- Sodium
- 338
- Total: 1 day 45 min
- Prep: 1 day 15 min
- Cook: 30 min
Ingredients
1 cup vegetable oil
2 small onions, coarsely chopped
3 scallions, coarsely chopped
2 green scotch bonnet peppers
1 tablespoon grated ginger
2 tablespoons coarsely chopped garlic
1 tablespoon fresh thyme leaves
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons lime juice
2 tablespoons Meyer's rum
1 tablespoon tamarind concentrate
2 whole chickens, each 3 to 4 pounds
4 tablespoons olive oil
Directions
- Add marinade ingredients to food processor and puree until almost smooth.
- Pierce the chicken with the tip of a knife to make many tiny holes. Rub marinade into chicken and refrigerate 24 to 48 hours, depending on desired intensity.
- When ready to cook, prepare a slow and smokey charcoal fire. Remove chicken from marinade. Transfer the marinade to a small saucepan. Brush chicken with oil and grill over low heat until done, about 30 minutes.