Jamaican Jerk Chicken

This marinade has some unusual ingredients, but they all come together to make something divine. My recipe is literally jotted down on a Post-it (quantities only, no instructions) and I can’t remember where I found it, so my apologies for not giving credit where it is due. Baking and grilling both give fabulous results.

Jamaican Jerk Chicken

Jamaican Jerk Chicken
Serves 4-6

1 whole chicken, cut up (bone in and skin on)
¼c white wine vinegar
¼c lime juice
¼c minced onion
3 garlic cloves, minced
1 jalapeno, minced (if you don’t like it too spicy, remove seeds or use half)
1T olive oil
1T molasses
1½T dark rum
½t ground cinnamon
½t ground cloves
½t ground allspice
½t salt
½t pepper

Start this recipe the night before, or at least 8 hours in advance. Place chicken pieces in zip-top bag. In a medium bowl whisk remaining ingredients. Pour marinade over chicken and seal bag, squeezing out as much air as possible. Squish the chicken around in the bag to evenly distribute the marinade. Flatten the bag out and place it on a large plate or small baking sheet and refrigerate. Halfway through the marinating time flip the bag over. Take chicken out of fridge 30 minutes prior to cooking. Remove chicken pieces from bag, leaving marinade behind, and place them on a greased baking sheet. Bake in a 350° oven until internal temperature reaches 170° (about 45-60 minutes). Tent with foil and allow to rest for 10 minutes before serving. This is also very good cooked on a grill.

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