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Jamaican Jerk Chicken Recipe

4.5 stars - based on 1 vote
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This recipe for Jamaican Jerk Chicken, by , is from "The Heyne Family Cookbook" , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charles Heyne
Added: Sunday, April 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp. dark rum
2 tbsp. water
1/2 C. malt vinegar
10 green onions
4 garlic cloves, peeled, chopped
2 tbsp. dried thyme
2 Scotch Bonnet chiles with seeds, chopped
2 tbsp. vegetable oil
4 tsp. ground allspice
4 tsp. ground ginger
4 tsp. ground cinnamon
2 tsp. ground nutmeg
2 tsp. salt
2 tsp. ground black pepper
2 tsp. brown sugar
1 C. ketchup
2 tbsp. soy sauce

2 3-3 1/2 lb. chickens, halved lengthwise, rinsed & patted dry
1/2 cup fresh lime juice

Directions:
Directions:
Boil rum and 2 tablespoons of water in a small sauce pan for three minutes.

Transfer rum mixture to blender and add vinegar and next twelve ingredient's and blend until almost smooth.

Transfer 2 tablespoons of jerk seasoning into a small bowl and mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day before. Cover and refrigerate.)

Place chickens in a resalable large plastic bag and pour lime juice over them.Turn chickens to coat well. Pour the jerk seasoning into the bag and seal. Message the lime juice and seasoning into the chicken thoroughly and refrigerate 4 hours or over night. (I highly recommend that you DO NOT use your bare hands. Scotch Bonnets fall under the classification of "Weapons of Mass Destruction" and can seriously hurt you!)

Pre heat oven to 350 or prepare Bar BQ for medium heat. Remove chicken from marinade and season with salt and pepper. If roasting in the oven arrange chickens skin side up in roasting pan. Roast until chicken juices run clear, about 50 minutes. If you are cooking on the Bar BQ cook chickens skin side down and cook until juices run clear. Time will vary depending on temperature. Be careful not to fast cook the chickens. Cook slowly over medium heat turning occasionally to get a golden crust.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 hours
Personal Notes:
Personal Notes:
Another variation on the classic Jamaican Jerk Chicken. It is defiantly much hotter than my other recipe. I put this recipe up on the internet and over a 12 month period I got 293 thumbs up and some great feedback some of which came directly from Jamaican cooks in Jamaica. It was a lot of fun trying all the variations. I hope you will like the end result.

 

 

 

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