Jamaican Jerk Chicken recipe
This recipe is worth all the measuring and prep-time, best jerk chicken recipe ever.
Ingredients
1 medium onion coarsely chopped
3 medium scallions (green onion) chopped
2 Scotch bonnet chiles seeded and chopped, or to taste
2 cloves garlic chopped
1 tablespoon five spice powder
1 tablespoon all spice berries coarsely ground
1 tablespoon black pepper coarsely ground
1 teaspoon dried thyme crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 cup soy sauce
1/2 teaspoon of browning sauce
1 tablespoon vegetable oil
2 3 1/2 to 4 pound chickens halved through breast, or quartered
Directions
1. In a food processor, combine the onion, scallions, chiles, garlic, five spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. With the machine on, add the soy sauce, browning and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn and rub to coat. Cover and refrigerate for at least 4 hours or overnight, turning chicken every now and then. Bring the chicken to room temperature before proceeding.
Marinated jerk chicken is ready to be cooked
2. Pre-heat your oven broiler. Make sure to move the oven rack so the chicken will be 6″ below broiler. Also, place the broiler pan you will be cooking the chicken on in the oven while it preheats so it will be hot.
See picture to gauge how far the chicken should be from the broiler
3. When the oven is hot, remove the broiler pan and place the chicken on the pan. Put the chicken in the oven, turn chicken often.
Cooked jerk chicken is darkened by continuous flipping
Jamaican jerk chicken cooked and ready to serve
4. Enjoy! When chicken is cooked through serve with your preferred side dishes.
Jamaican jerk chicken served with black bean rice and white bread