Jamaican Jerk Chicken

Name: Jamaican Jerk Chicken
Yield: Makes 4 to 6 servings

Makes 4 to 6 servings

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Jamaican Jerk Chicken

Makes 4 to 6 servings

The flavors of Jerk Seasoning are perfect for chicken, but use it on other proteins such as pork and shrimp as well.

Nutritional information per serving (based on 6 servings):Calories 210 (42% from fat)
carb. 8g
pro. 23g
fat 10g
sat. fat 2g
chol. 80mg
sod. 668mg
calc. 28mg
fiber 1g

Ingredients

Jerk Marinade:
¼cup orange juice
2tablespoons white vinegar
2tablespoons soy sauce, reduced sodium
2tablespoons olive oil
Juice of ½ lime
3garlic cloves
2green onions, trimmed and cut into 2-inch pieces
1Scotch Bonnet pepper, seeded and halved (or 2 jalapeños, seeded and halved)
1tablespoon ground allspice
2teaspoons light brown sugar
1teaspoon fresh thyme
½teaspoon freshly ground black pepper
1whole chicken (3½ to 4 pounds)
1teaspoon kosher salt

Preparation

1. Prepare the marinade. Put marinade ingredients, in order listed, into a Cuisinart^® Blender. Blend on High and process until homogenous, about 1 minute.
2. Pour marinade over the chicken and refrigerate in a sealable plastic bag for 2 hours, up to overnight.
3. Once chicken has marinated, remove and allow any excess marinade to drain off. Season the chicken all over with the teaspoon of salt.
4. Truss the chicken well with butcher’s twine and then fit onto the spit so the chicken is in the middle of the spit. Secure well with the skewers.
5. Adjust the rack to position 1 and place the baking pan on top of it. Fit the spit into the oven and set to the Chicken setting on the Rotisserie function at 400°F for 60 minutes.
6. Cook the chicken for the allotted time, or until the juices run clear when the thigh is pierced (internal temperature should be 165˚F in the breast and 170˚F in the thigh. It may take more or less time depending on the size of the chicken).
7. Using the rotisserie grip, remove the chicken from the oven. Allow to rest for at least 5 to 10 minutes before carving.