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"The belly rules the mind."--Spanish Proverb

Jamaican Jerk Chicken Recipe

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This recipe for Jamaican Jerk Chicken is from The Wellen Family Cookbook Project, 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:  
5 Green Onions
1/2 tbsp Thyme
2 tsp Salt
1/2 tsp Pepper
1.5 tbsp Honey
2 tsp Allspice
1 tsp Nutmeg
1 tsp Cinnamon
1-2 Habanero Peppers
1/3 c. Soy Sauce
2 tbsp Olive Oil
1/4 c. Apple Cider Vinegar
1/2 Yellow Onion
1/2 c. Orange Juice
4 cloves Garlic
1 tsp Fresh Ginger
1 Whole Chicken (cut into quarters or pieces)
Directions:
Directions:
Rough chop the green onion, yellow onion, garlic, and ginger. Using gloves, remove the seeds and veins from the Habanero peppers, and rough chop. Add All ingredients to a blender and blend 2 minutes or until smooth.
Pierce chicken pieces with a knife or fork to allow the marinade to get into the meat then in a plastic bag or a baking dish pour the marinade over the chicken pieces and allow to marinade overnight.
Preheat oven to 375º
In a baking dish lay the chicken pieces out so that they are not stacked on top of each other and pour half the marinade over the chicken. Pour the other half of the used marinade into a small pot and bring to a simmer and allow to simmer for at least 10 minutes.
Bake the chicken uncovered for 80 - 90 minutes basting with the simmering marinade half way through. After baking, turn the broiler on, baste the chicken again and broil 5 - 10 minutes or until the skin has crisped up.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
150 minutes
Personal Notes:
Personal Notes:
While this recipe takes a while to prepare, it is worth every step as the chicken is juicy and has much more flavor than if you used any store bought marinade.

 

 

 

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