Jerk Chicken

I tested out a few different jerk recipes, but the testing stopped when we tasted this one.  Very nice flavor without a lot of spiciness!

This one came from a Food and Wine book that my mother-in-law had lying around during our last visit.  I always score fresh recipes after rummaging through her stuff.  🙂

In a food processor or blender, puree

  • 3 scallions, including green tops, chopped (In case you’re wondering, scallions are the same are green onions)
  • 2 cloves garlic, chopped
  • 1 tablespoon ground allspice
  • 1 tablespoon dried thyme
  • 1 teaspoon cayenne
  • 1/2 teaspoon fresh-ground black pepper
  • 1 1/4 teaspoons salt
  • 1 teaspoon grated nutmeg
  • 2 tablespoons brown sugar (I used sucanat)
  • 1/4 teaspoon vinegar
  • 1/4 cup cooking oil

In a large roasting pan place:

  • One whole chicken, cut up with skin removed (Or 4 whole chicken legs)

Coat the chicken with half of the pureed mixture, unless you’re not afraid of some serious warmth. I’m not a fan of lots of spice, so I enjoy less of the rub on my chicken. But even with the full batch spread over the single chicken, it was a little uncomfortably warm, not deathly spicy, in my opinion.  Let the chicken marinate for about 30 minutes.

Store the other half in the fridge for a week if you’re planning on making another batch within the week or in the freezer for later use.

Heat the oven to 450 degrees.  Cook the chicken in the upper third of the oven for 15 minutes.  Turn the pieces over and cook until just done, about 15 minutes longer.

Serve with Fried Plantains and Cuban-Style Black Beans and Rice


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