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Jerk Chicken Recipe

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This recipe for Jerk Chicken is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 lbs. of chicken
1 bottle of KC Masterpiece or Lawry's Caribbean Jerk Marinade
1 tsp. of ground cinnamon
1 tsp. of ground nutmeg
1 tsp. of ground allspice
1 tsp. of ground cloves
1 tsp. of rosemary
1/2-2 tsp. of crushed red peppers (for a little heat), opt.
1-2 minced Scotch Bonnets or Scotch Bonnet sauce (for a little fire), opt.
Directions:
Directions:
Rinse chicken and place into large Ziploc bag. Add all remaining ingredients into Ziploc bag. Seal and toss until mixed well and chicken is coated. Place bag into the refrigerator for 24 hours. (You can actually only marinate for 2 hours, but the longer the better.) Periodically, mix and rotate bag to maximize the infusion of the flavor with the meat. Bake at 350ºF for about an hour or until juices run clear. I also like to use the grill for this recipe!
Personal Notes:
Personal Notes:
Scotch Bonnets are hotter than Habanero peppers. Please use caution when using them...I use an inexpensive food processor just for my peppers!

 

 

 

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