"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Jamaican Jerk Chicken Recipe Recipe

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This recipe for Jamaican Jerk Chicken Recipe, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Steve Decot
Added: Tuesday, August 1, 2006


3 lb. chicken, cut into serving pieces, or use equal weight of legs and thighs
1 onion
2 cloves garlic
1 jalapeņo chile, seeded, or 1 tsp. dried chile flakes
2 tsp. allspice
2 tsp. black pepper
1 tsp. nutmeg
1/2 tsp. cinnamon
1 tbsp. fresh thyme or 1 teaspoon dried
2 tsp. salt
3 tbsp. vegetable oil
3 tbsp. lime juice
3 tbsp. soy sauce

The suggested amounts provide a faily mild flavored recipe - if desired, adjust to taste.
In a food processor, mix all ingedients except chicken and process into a paste. Smear this all over the chicken pieces, put the chicken into a plastic bag and refrigerate from 2 to 24 hours.
To cook, remove chicken from refrigerator while grill heats. Grill medium-hot, until chicken is browned on all sides (10 - 15 minutes). When nicely browned, reduce heat (gas) or rake coals to one side (charcoal), cover, and continue to cook, turning as needed to prevent burning, until done (20 - 30 minutes).
TIP: Can also be cooked in an oven: preheat to 400°F, put chicken on a rack in a shallow pan, and roast until brown and tender, 30 - 40 minutes.

Jerk chicken is usually quite hot - modify the heat to your taste by adjusting the amount of chile. With or without a lot of heat, the spice blend is great on chicken.

Container: grill
Cook Time: 45 minutes

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes




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