Jerk Chicken (Jamaica)
Serves 4
Ingredients
Method
1 kg Chicken, Cut into Pieces
6 Scotch Bonnet Peppers, Seeded and Chopped
2 Spring Onions, Chopped
2 Garlic Cloves, Minced
1 tsp Ground Allspice
1 tsp Ground Nutmeg
1 tsp Ground Cinnamon
1 tsp Ground Ginger
2 tsp Thyme
1 tsp Brown Sugar
60 ml Soy Sauce
120 ml Fresh Lime Juice
Salt and Pepper to Taste
In a food processor, combine all ingredients except chicken. Blend until smooth to create the jerk marinade.
Rub the jerk marinade onto the chicken pieces, then refrigerate for at least 2 hours, or ideally overnight.
Preheat a grill or barbecue, and cook the chicken for 30 minutes on each side, or until well cooked.
Serve hot with rice and peas or your favorite side dish.