Jerk Chicken
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tsps
Ground Allspice1 tsp
Ground Nutmeg1 tsp
Salt2 tsps
Dried Thyme1 tsp
Ground Ginger1 tbsp
Brown Sugar1.5 tsps
Ground Black Pepper2 tbsps
Vegetable Oil2 cups
Onion (chopped)5 cloves
Garlic1 cup
Lime JuiceDirections:
1
Combine all ingredients except the chicken and lime juice in a food processor and puree until pretty smooth
2
Place the chicken and lime juice in a mixing bowl and pour about half of the jerk sauce over it, tossing the chicken around to coat it well
3
Place in a container and pour the remaining sauce on top of chicken
4
Cover and refrigerate for at least 4 hours or overnight
5
Preheat oven to 350 degrees F
6
Remove the chicken pieces from the jerk marinade and place them, skin side up, on a rimmed baking sheet or dish
7
Bake in the oven for 45 to 55 minutes until cooked through and the juices run clear when pierced with a fork