Jamaican Jerk Chicken
There are so many different ways to prepare Jamaican jerk chicken. This is the recipe that we love, and we know you will too!
Ingredients:
- 1 KOL Foods whole chicken cut in half or quartered or cut in eighths
- 1 Handful of pimento wood chips for smoking (optional)
- 5 scallions (green onions)
- 5 sprigs of fresh thyme (about 1 tablespoon chopped)
- 2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon brown sugar
- 2 teaspoon ground allspice
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 scotch bonnet peppers (you can use jalapeno or less hot peppers)
- 1/3 cup soy sauce
- 2 tablespoon grape seed or safflower oil
- 1/4 cup white wine vinegar
- 1 medium onion
- 1/2 cup orange juice
- 2 cloves garlic
- 1 teaspoon grated ginger
In a food processor or blender combine all ingredients until well blended. Pour over meat in a resealable plastic bag and marinate in the refrigerator for at least 8-12 hours, for best results, marinade 24 hours.
Note: Marinade can be made in advance and stored in the refrigerator for up to one month.
On the Grill:
Soak and prepare wood chips for the grill. Place the wood chips in an area under the grate where they will smoke, not burn.
Turn grill down to medium-low heat. Grill the chicken for about 45 minutes, turning often to optimize cooking and browning.
In the Oven:
Preheat the oven to 375 degrees F., do not use the woodchips.
Bake chicken in a shallow dish for 45 minutes or until fully cooked.
Let chicken rest for about 10 minutes before cutting or serving.
Serves 4-6