Jamaican Jerk Chicken
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
White Vinegar1 cup
Vegetable Oil3 cloves
Garlic (coarsely chopped)2 tbsps
Ground Allspice2 tbsps
Ground Thyme2 tbsps
Ground Cinnamon1 tbsp
Sugar1 tsp
Ground Black Pepper1 tsp
Salt1 tsp
Cayenne Pepper1360 g
Chicken ThighDirections:
1
In a food processor or blender, combine the vinegar, lime zest, lime juice, vegetable oil, scallions, garlic, Scotch bonnet peppers, ginger, allspice, thyme, cinnamon, sugar, black pepper, salt, and cayenne pepper
2
Purée until smooth
3
Place chicken pieces in a medium bowl
4
Pour marinade over chicken, and turn the pieces to coat
5
Cover, and refrigerate for at least 1 hour or overnight if possible
6
Heat the oven to 350°F
7
Place the chicken pieces on a foil-lined baking sheet and cook until the juices run clear when pierced with a two-pronged fork, 30 to 45 minutes
8
In a food processor or blender, combine the vinegar, lime zest, lime juice, vegetable oil, scallions, garlic, Scotch bonnet peppers, ginger, allspice, thyme, cinnamon, sugar, black pepper, salt, and cayenne pepper
9
Purée until smooth
10
Place chicken pieces in a medium bowl
11
Pour marinade over chicken, and turn the pieces to coat
12
Cover, and refrigerate for at least 1 hour or overnight if possible
13
Heat the oven to 350°F
14
Place the chicken pieces on a foil-lined baking sheet and cook until the juices run clear when pierced with a two-pronged fork, 30 to 45 minutes