Jamaican Jerk Chicken

Ingredients

10
pieces of chicken, thawed
1
lime
1
large yellow onion
1
fresh stick of thyme
2
chilli peppers (or 1 scotch bonnet pepper)
2
cloves garlic
to taste
ginger
1
small jar of jerk sauce/jerk seasoning
pinch
fresh black pepper

Directions

Chop onion in 6-8 even pieces. Peel thumb-size piece of ginger and cut in small pieces. Slice and seed peppers. Peel garlic.

Put these ingredients in blender along with thyme, squeezed lime juice, black pepper, and jerk seasoning/sauce. Blend until smooth and add water to thin out a bit to help blend smoothly.

Wash chicken pieces and put in a sealed container with blended mixture (marinade). Mix well. Let it sit at least 24-48 hrs in refrigerator before serving. This helps all the flavors to be well infused into the meat.

“Jerk” means to be cooked/smoked on a grill or barbecue (BBQ). Pre-heat BBQ for about 15 minutes before cooking process. Cook thoroughly over low heat on BBQ to get full effects of true jerked chicken about 15 – 25 minutes depending on size, rotating occasionally. You can always cut one bigger pieces to double, check if chicken is cooked. Do not overcook!

Note: if BBQ or grill is not available, you can bake in oven at 375 degrees F for 1 hour and 15 minutes. Do not cover.

Yield: 10 Pieces
Region:
Culture:
Category: Main Dish
Contributor: Carol Hamilton
Published in: Cultures in the Kitchen