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Jerk Chicken

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Chicken - cut into 8 pieces
  Spice Blend
1/2   Nutmeg
1   Cinnamon stick
1 tablespoon 15mlCoriander seeds
1 teaspoon 5mlWhole cloves
6   Pimento seeds (allspice)
1 teaspoon 5mlBlack peppercorns
  Puree
1   Scallions - chopped
1   Onion - roughly chopped (large)
2   Scotch Bonnet peppers - (to 3)
10 sections  Thyme - leaves picked
10   Garlic cloves
  Finishing
1/2 cup 118mlFresh lime juice
  = (or white vinegar)
1 cup 237mlSoy sauce
1/2 cup 99g / 3.5ozRaw sugar

Recipe Instructions

Toast the Spice Blend ingredients in a dry skillet and grind.

In a blender or food processor puree the Puree ingredients.

Combine the Spice Blend and Puree mixtures in a bowl and stir in the Finishing ingredients.

Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight.

Preheat the oven to 350 degrees. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.

This recipe yields 4 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1A40) - from the TV FOOD NETWORK

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