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Jamaican Jerk Chicken
Main Courses
Date: April 1, 2016
Ingredients:
  • 3 tbsp. dark rum
  • 2 tbsp. water
  • 10 green onions, roughly chopped
  • 4 garlic cloves, peeled, halved
  • 1 small onion, quartered
  • 2 Scotch bonnet chiles or habanero chiles
  • 1/4 cup malt vinegar
  • 1/4 cup fresh lime juice
  • 1 tbsp. fresh thyme leaves
  • 2 tbsp. vegetable oil
  • 1-1/2 tbsp. allspice berries
  • 4 tsp. ground ginger
  • 4 tsp. ground cinnamon
  • 4 tsp. salt
  • 2 tsp. ground black pepper
  • 3 tbsp. soy sauce
  • 2 tbsp. packed brown sugar
  • 5-6 lbs. chicken thighs and drumsticks
Preparation Steps:
  1. Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
  2. Transfer rum mixture to blender; add all the ingredients, but the chicken. Blend to a smooth paste.
  3. In a big bowl, combine chicken pieces and marinade. Stir well until all the meat is completely coated. Divide chicken between 2 sealable plastic bags, using a spatula to scrap all the marinade off the bowl.
  4. Seal bags, pressing out excess air and laying them in a shallow pan, Refrigerate for 4-24 hours, turning once or twice.
  5. Let chicken stand at room temperature for 1 hour before cooking. Preheat oven to 400°F.
  6. Arrange chicken in 2 large shallow rimmed baking pans. Roast it in the upper and lower thirds of the oven, switching position of pans halfway through roasting, 40 to 45 minutes total or until the meat reaches the inside temperature of 165°F.
  7. Let chicken rest 5 minutes before serving.
Notes:

Steps 1 & 2 is for the the Marinade

Steps 3-7 is for Chicken 

Yields:  8-10 servings