JAMAICAN JERK CHICKEN

Jamaican Jerk Chicken 

One whole chicken cut into quarters 

Marinade: 

1 Tablespoon ground allspice

1 Tablespoon ground thyme

1 1/2 teaspoon cayenne pepper

1 1/2 teaspoon ground black pepper

3/4 teaspoon ground nutmeg

3/4 teaspoon ground cinnamon

3/4 teaspoon minced ginger or ginger powder

2 Tablespoon fresh garlic (crushed)

1 Tablespoon brown sugar

1/4 Cup Soy sauce

3/4 Cup white vinegar

1/2 Cup orange juice

Juice of 1 lime

1 Cup white onion, diced

2 Scotch bonnet peppers sliced 

Preparation: 

Place all ingredients except the chicken in a blender and pulse until mixed well. 

Place chicken in a large freezer bag.

Reserve 1 cup of marinade for basting and pour the rest into the bag with the chicken. Refrigerate for at least 4 hours, overnight is better.

Heat up your grill and put chicken skin side down first.

Cook chicken, turning and basting with reserved marinade until cooked thoroughly.

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Jamaican Jerk Chicken One whole chicken cut into quarters Marinade: 1 Tablespoon ground allspice 1 Tablespoon ground thyme 1 1/2 teaspoon cayenne pepper 1 1/2 teaspoon ground black pepper 3/4 teaspoon ground nutmeg 3/4 teaspoon ground cinnamon 3/4 teaspoon minced ginger or ginger powder 2 Tablespoon fresh garlic (crushed) 1 Tablespoon brown sugar 1/4 Cup Soy sauce 3/4 Cup white vinegar 1/2 Cup orange juice Juice of 1 lime 1 Cup white onion, diced 2 Scotch bonnet peppers sliced Preparation: Place all ingredients except the chicken in a blender and pulse until mixed well. Place chicken in a large freezer bag. Reserve 1 cup of marinade for basting and pour the rest into the bag with the chicken. Refrigerate for at least 4 hours, overnight is better. Heat up your grill and put chicken skin side down first. Cook chicken, turning and basting with reserved marinade until cooked thoroughly.