Sunday, June 26, 2011

Recipe Of The Day: Jamaican Jerk Chicken

Everyone loves Jerk Chicken and lately I have been getting hit up by alot of my good friends for a simple but authentic tasting Jerk Chicken recipe. The great thing about this recipe is that the flavors come together without overpowering one another and it is really easy to make. In the Summertime this a real hit by the poolside with a few cold Red Stripe Beers, Some shots of Mango Juice & Patron and some cold Ambrosia. With everyone trying to be healthy the chicken really helps work itself into most diets, that is unless your on the no flavor diet then this isn't for you.
(Click read more, for the entire recipe)

2 tsp Ground Allspice
1.5 tsp Ground Nutmeg
1 tsp Kosher Salt
2 tsp Dried Thyme
1 tsp Ground Ginger
2 TBS Brown Sugar
1.5 tsp Ground Black Pepper
2 TBS Vegetable Oil
2 Cups Diced Onion
5 Cloves Garlic
2 Habanero Peppers Diced (wash hands immediately after dicing to avoid burning yourself in ways you would never wish to experience.)
1 5 Pound Chicken (cut into 10 pieces with skin left on.)
1 cup Lime Juice

Combine all ingredient except CHICKEN & LIME JUICE in a food processor and puree until pretty smooth.
Place chicken and lime juice in a mixing bowl and pour half of the Jerk Mixture over it and toss to coat very well.
Place in a container and pour remaining mixture in to cover the chicken, tightly and refrigerate for at least 4 to 5 hours.

PRE-HEAT oven to 350 degrees F.
Line a cookie sheet with aluminum foil and spray heavily with vegetable spray

Remove the chicken pieces from the marinade and place them skin side up on the sheet.
Bake in the oven for 45 mins to 1 hour (until the juices run clear when poked with a fork)

Remember everyones ovens and stoves cook differently so pay attention and use common sense when making any recipes you see listed on our site.

This recipe goes great with roasted or sauteed root vegetables or black beans and white rice.

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