Jerk Chicken

Full of flavor in every bite!

Ingredients:

3 1/2 lbs of chicken

1-2 scotch bonnet peppers (add more if you want it spicier)

2 tbsp thyme

2 tbsp allspice

8 cloves of garlic

3 medium onions

2 tbsp sugar

1 tbsp salt

1 tbsp black pepper

1 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1/2 cup olive oil

1/2 cup soy sauce

Juice of one lime

1 cup orange juice

1 cup white vinegar

Directions:

Rough chop onions, garlic and peppers. Blend all spices and vegetables in a blender.
Cut the chicken into 4 pieces.
Rub the sauce onto the meat and marinate overnight in refrigerator.
Bring the chicken to room temperature before cooking.
You can either bake the chicken for about 30 mins in the oven or for a more authentic jerk taste you can grill the chicken slowly over a pimento wood barbecue.
Chop each piece into smaller pieces with a meat cleaver.
Serve.

Jen’s Cooking Jewel:

Save some of the jerk sauce for basting the chicken when it is cooking and for dipping when it is ready to be served.

Jendai Robinson