Jerk Chicken

Pair this spicy dish with Coconut Rice with Black Beans and serve with a rum punch for a tropical evening at home!! Submitted by Nannobear
Pair this spicy dish with Coconut Rice with Black Beans and serve with a rum punch for a tropical evening at home!! Submitted by Nannobear

Authentic Jamaican flavor with easy to find ingredients.

Yields

6

Ingredients

5 pounds chicken legs and thighs 6 green onion, chopped 4 Tbl. minced garlic 2 chopped Finger Peppers 2 chopped Jalapeno Peppers 2 chopped Red Chile Peppers 1 cup lime juice ⅓ cup rum 4 Tbl. cooking oil 4 Tbl. molasses 4 Tbl. soy sauce 4 teaspoon. allspice 2½ teaspoon. ground ginger 2½ teaspoon. cinnamon 2 teaspoon. nutmeg 1 teaspoon. ground cloves 1 teaspoon. ground thyme 1 teaspoon. ground red pepper 3 teaspoon. salt


Nutritional information

No nutrition information available

Instructions

Wash & dry chicken and place in two zip-lock bags. Place all other ingredients in Cuisinart Blender/Food Processor and blend until smooth liquid. Set aside ⅓ cup marinade and divide balance between the two bags and toss to coat. Refrigerate chicken and reserved marinade overnight. Heat over to 350 degrees. Place chicken in roasting pan and discard marinade. Bake covered with foil for 30 minutes. Remove foil, baste with the chicken with reserved marinade and continue baking uncovered for another 20 to 25 minutes.