Log in

kwanzaa

Jerk Chicken

Time Icon1 hour
Servings Icon12

Ingredients:

  • 1 large yellow onion, chopped
  • 5 scallions, trimmed and diced
  • 2-3 habanero peppers, stemmed, seeded, and diced
  • 1 tbsp fresh ginger, minced
  • 2 garlic cloves
  • 1 oz. fresh thyme
  • 1/4 cup packed brown sugar
  • 1 tbsp. kosher salt
  • 1 tsp. pepper
  • 1 tsp. dried thyme
  • 1 tsp. ground cinnamon
  • 1 tsp. ground all-spice
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 2 tbsp. fresh lime juice
  • 2 tbsp. olive oil
  • 2 tbsp. reduced-sodium soy sauce
  • 4 lbs. chicken (preferably dark meat)

Directions:

  • 1In a food processor combine all ingredients excluding chicken and process until marinade is uniform but not pureed.
  • 2Place the chicken in a resealable plastic bag and pour marinade over chicken.
  • 3Seal bag and turn to coat all chicken pieces and place in a shallow dish. Refrigerate chicken 18 to 24 hours.
  • 4Preheat the oven to 375°F.
  • 5Remove chicken from marinade, discarding any remaining marinade.
  • 6Arrange chicken pieces, skin side up, in a foil-lined 13×9-inch baking pan. Bake, uncovered, about 50 minutes.
  • 7Once chicken is fully cooked, broil 5 inches from the heat for 2-3 minutes until browned and crisp.
  • 8Let stand under tented foil for approximately 10-15 minutes before serving.
Go back