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Jamaican Jerk Chicken Recipe
Jamaican Jerk Chicken Recipe
"This deliciously simple jerk chicken recipe combines the flavors of traditional Jamaican jerk spices with modern cooking techniques. Full of complex flavors, this grilled chicken dish is sure to provide you with an essence of the Caribbean. There are several great Central American side dishes which pair well with this jerk chicken. Rice and beans, and curtido, or lightly fermented red cabbage with some carrot and scotch bonnet. Cornbread also goes great with the meal and try some grilled plantains sprinkled with cinnamon for desert. Protip: They are ripe when the peel is black."
NotesFor the complete recipe, please visit MK Library
Serves6
Cooking Time50 min
Cooking MethodGrilling
Ingredients
- 1 Whole chicken, skin on, cut in half, lengthwise
- 1 cup Lime juice Freshly squeezed
- 1 Salt and pepper
- 1 cup Red wine vinegar
- 1 cup White wine vinegar
- 2 tablespoons Anejo rum
- 2 Scotch bonnet peppers with seeds, chopped
- 1 red onion chopped
- 4 green onion tops, chopped
- 2 tablespoons Thyme leaves Fresh, chopped
- 2 tablespoon extra virgin olive oil
- 2 teaspoon salt
- 2 teaspoon freshly ground black pepper
- 4 teaspoon ground allspice
- 4 teaspoon ground cinnamon
- 4 teaspoon ground nutmeg
- 4 teaspoon ground ginger
- 2 teaspoon molasses
Instructions
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Combine the vinegar, rum, habaneros, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender or food processor. Pulse until mostly smooth.
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Place the chicken in a large freezer bag, or in a large non-reactive bowl or baking dish. Pour lime juice over the chicken and coat well.
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For the complete recipe, visit: https://www.mklibrary.com/food-and-drink/jerk-chicken-recipe/#wprm-recipe-container-109980
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