Jerk Chicken 2
by butterflydog

from NY, USA

1/4 cup peanut or olive oil
1/4 cup soy sauce
1/4 cup white vinegar
splashes of fresh lime or lemon juice
3 garlic cloves crushed
1 med onion diced
2 bunches green onions chopped
3 Tbs. brown sugar
1/2 tsp EACH
ground allspice ( fresh grind the whole allspice is really great ! )
ground nutmeg ( fresh grate whole nutmeg if you can !)
ground ginger
leaf thyme
salt to taste
Coarse grated black pepper to taste
shakes of bottled liquefied hot pepper sauce ( i.e habanero, Tabasco etc. )
desired amount of fine minced Scotch Bonnet hot peppers
( careful handling hot peppers- you might want to wear gloves and don’t rub your eyes! )
Chicken parts as desired even boneless( up to 2 to 3 lbs )

Combine marinade and puree or blend to make paste like and place chicken parts with marinade in plastic ziplock bag and refrigerate 6 hours or overnight. Prepare chicken on the grill ( drain from marinade ) or bake/roast ( in some of the marinade ) at 350F uncovered, basting frequently until chicken is done and tender. Cut up the chicken and serve with Jamaican peas/beans and rice

Note: you can make your own jerk chicken marinade with combinations of: soy sauce, garlic, thyme, allspice, nutmeg, thyme,scotch bonnet chilies, green onions, etc.

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