Jamaican Jerk Chicken
Chicken marinated and grilled to perfection
Ingredients
- 4lb/1.8kg whole chicken cut into 8 pieces
- 1/4 cup lime juice
- 1/4 cup orange juice
- 2 scotch bonnet or habanero peppers stems removed
- 1 tbsp ground allspice
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 2 tbsp sugar
- 2 tsp salt
- 1 tsp ground black pepper
- 1 medium yellow onion cut into chunks
- 8 garlic cloves whole peeled
- 2 tbsp fresh thyme leaves or 1.5 tsp dried thyme
Instructions
- To a food processor, add the cut up onion, garlic cloves, chili peppers, thyme leaves, sugar, salt, ground black pepper and spices. Pulse, then add the orange and lime juice. Process until smooth. It’s a very spicy marinade with just 2 peppers. So use 1 if you want it milder. You can also take the seeds out of the peppers before using.
- Mix the marinade into the chicken. It is best to use gloves otherwise your hands may burn a little especially if you’re not used to chilis. Cover and refrigerate for at least 6 hours. Overnight is best.
- Heat up your gas grill or charcoal. Cover and heat the grill for a few minutes. Push the coals to one side and place the chicken on the other side. Cover and cook the chicken at about 300F/150C degrees for 40 minutes, longer for larger pieces. To make this in your oven, cook at 350F/180C for 45 minutes. Put the chicken under the broiler for a few minutes at the end.
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