Jamaican Jerk Chicken ??
Equipment
- Utensils Set
- Knives Set
Ingredients
- 1 kg Chicken Thigh
- 1 Onion Chopped
- 4 Garlic Cloves
- 2 Habanero Peppers (Chopped)
- Thumb Sized Ginger (Chopped)
- 4 Green Onion Tops (Chopped)
- 2 tsp Thyme Leaves
- 1 tbsp Rosemary
- 1 tbsp Chives (Chopped)
- ½ Cup Dark Sauce
- 1 tbsp Lemon Juice
- 1 tbsp Brown Sugar
- ½ Cup Sunflower Oil
Instructions
Jerk Marinade
- Put the hot peppers, onion, green onion tops, thyme, rosemary, garlic, chives, olive oil, lemon juice, seasoning, dark sauce , brownsugar, ginger, and oil into a blender.
- Pulse until mostly smooth or to your desired texture
Marinate The Chicken
- Create incisions in chicken and pour in the marinade.
- Adjust the seasoning and hotness to suit your pallets.
- Rub the jerk paste over the chicken pieces and coat well.
- Cover with cling film and refrigerate overnight
Grilling/Baking Process
- Preheat oven to 150•C.
- Remove chicken from the fridge, put them on the grilling pan and grill until they are cooked through, about 35 minutes.
- Add in more seasoning and dark sauce.
- After 35 minutes, remove from the oven, coat with the prepped marinade and put it back in for an additional 15 minutes at 200•C.
- Allow to cool and serve as desired.
Video
Notes
TIPS
- The chicken is done when the juices run clear.
- Wear gloves if you prefer when marinating so you can properly squeeze in some marinade in the incisions.