SpicesInc.com - Jerk Chicken

Jerk Chicken

Marinade:
1 cup yellow onion, chopped
1/2 cup green onion, chopped
1 or 2 Scotch Bonnet/Habanera Peppers, seeded and chopped
1/4 cup olive oil
1/4 cup canola oil
1 1/2 cup white vinegar
1 cup orange juice
1/2 cup lime juice
2 tablespoons Ground Jamaican Allspice
2 tablespoons Thyme Leaf
1 tablespoon Ground Black Pepper Coarse Grind
1 teaspoon chopped Crystallized Ginger
1 teaspoon Coriander Seed Powder
1 teaspoon Cayenne Pepper Medium Heat
1 1/2 teaspoons Nutmeg Powder
1 1/2 teaspoon Korintje Cinnamon Powder
2 1/2 teaspoons Granulated Garlic
2 tablespoons Sea Salt
2 tablespoons granulated sugar
1 tablespoon minced fresh garlic

Directions:
Combine all ingredients and mix thoroughly. Notes: Serrano chile peppers can be substituted for the habanero peppers to reduce the heat level if desired. Use gloves when handling peppers, the oil in the pepper can burn your skin

Jerk Chicken:

1 (3-4 lb) split broiler-fryer chicken or 4-6 chicken breasts
Jerk Marinade

Directions:
1. Marinate chicken overnight.
2. Grill slowly over medium heat, turning occasionally and basting chicken with reserve marinade until chicken is no longer pink and juices run clear, about 45 minutes.

Serves: 4-6 depending on the size of the chicken/breasts


Ground Jamaican Allspice	Thyme Leaf	Ground Black Pepper Coarse Grind	Crystallized Ginger
Coriander Seed Powder	Cayenne Pepper Medium Heat	Nutmeg Powder	Korintje Cinnamon Powder
Granulated Garlic	Sea Salt