Jerk Chicken


Surprise your guests with the intoxicating exotic flavors found in this Jamaican standard. Joanna used to make Jerk Chicken for up to 3,000 people at Carnival in Santa Cruz. This version is quite spicy, as habaneros are intensely hot. You may use less or substitute jalapeño to kick it down a notch.
3 1/2 to 4 pounds chicken, bone-in, cut into serving pieces
1 1/2 cup chopped scallions
2 habanero chiles, seeded
2 tablespoons soy sauce
4 tablespoons lime juice
1 teaspoon lime zest
5 teaspoons ground allspice
1 tablespoon dry mustard
2 bay leaves, crumbled
2 garlic cloves
1 tablespoon salt
4 teaspoons sugar
1 1/2 teaspoon dried thyme
1 teaspoon cinnamon
3/4 cup rum, preferably dark (such as Meyers)
1 Place chicken in two plastic bags.

2 With a food processor or blender, puree remaining ingredients. Pour over chicken, seal and refrigerate. Marinate overnight, turning bags occasionally.

3 Grill over medium-low heat. Use caution as rum may cause chicken to ignite. Cook for approximately 20 minutes.

servings  use metric
original recipe yield: 6 Servings

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