2 Scotch bonnet chiles or habanero chiles with seeds, chopped Read More http-//www.epicurious.com/
2 tablespoons vegetable oil
4 teaspoons ground allspice
4 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dark brown sugar
1 cup ketchup
3 tablespoons soy sauce
1/2 cup fresh lime juice
Instructions
Boil rum and 2 tablespoons water in small saucepan
for 3 minutes.
Transfer rum mixture to blender; add vinegar and
next 12 ingredients and blend until almost smooth.
Transfer 2 tablespoons jerk seasoning to small
bowl; mix in ketchup and soy sauce to make sauce.
(Jerk seasoning and sauce can be made 1 day ahead;
cover separately and refrigerate.)
Arrange chicken in large roasting pan or baking
dish. Pour lime juice over; turn to coat. Spoon
jerk seasoning over chicken and rub in. Cover and
refrigerate at least 4 hours, turning
occasionally. (Can be prepared 1 day ahead. Keep
refrigerated.)
Preheat oven to 350°F or prepare barbecue (medium
heat). Remove chicken from jerk seasoning
marinade; sprinkle with salt and pepper. If
roasting chicken in oven, arrange chicken, skin
side up, on rimmed baking sheet. Roast until
chicken is cooked through and juices run clear
when thickest part of thigh is pierced with fork,
about 50 minutes. If grilling chicken, place
chicken, skin side down, on grill rack, cover, and
grill until chicken is cooked through, turning
occasionally and adjusting heat if browning too
quickly, about 50 minutes.
Cut each chicken half into pieces and serve with
sauce.
Serving
Suggestions
Serve with Cilantro Rice
Originally Submitted
3/31/2013
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