Jerk Chicken
Recipe submitted by Doris J. Jenkins
Nationality/Ethnicity – Black
American/Caribbean
Ingredients:
-
¼ cup
vegetable oil
-
1 small
onion, chopped
-
4 green
onions, chopped
-
4 cloves
garlic
-
1 tablespoon
shopped fresh gingerroot
-
1½ teaspoons
ground allspice
-
½ teaspoon
dried thyme
-
¼ teaspoon
each of ground cinnamon, nutmeg and cloves
-
Salt and
pepper to taste
-
2 tablespoons
fresh lime juice
-
2 to 3 Scotch
bonnet chilies
-
1 tablespoon
brown sugar
-
2½- to
3-pound chicken, cut into 8 pieces
Preparation
Directions:
Place all
ingredients except chicken in food processor or blender and puree until
blended.
Arrange chicken
parts in large shallow dish; pour marinade over chicken. Rub marinade on
all pieces of the chicken. Cover and refrigerate 8 to 24 hours, turning
once or twice. (The longer you marinate, the more intense the flavor.)
Place marinated chicken in a shallow baking pan. Bake at 375 degrees
until the chicken is done, 50 to 60 minutes.
