Jamaican Jerk Chicken 3 Recipe

  • 6 Scallions, thinly sliced (green part only)
  • 2 shallots, finely minced (Large)
  • 2 cloves garlic, finely minced (Large cloves)
  • 1 tablespoon Fresh ginger root, finely minced
  • 1 teaspoon Fresh hot Habanero or Scotch Bonnet chile, seeded, ribbed and finely minced
  • 1 teaspoon ground allspice
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon Fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon coarse salt
  • 1 tablespoon dark brown sugar
  • 1/2 cup fresh orange juice
  • 1/2 cup rice vinegar
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 2 1/2 pounds Chicken
  • Throw it all together in a large zip-lock baggie & turn several times during the marinating period.
  • In a bowl, combine scallion greens, shallots, garlic, ginger and chile. Reserve.
  • In another bowl, combine allspice, black pepper, cayenne, cinnamon, salt and sugar. Mix thouroughly; whisk in orange juice, vinegars and soy sauce. Slowly drizzle in oil, whisking constantly. Add the the reserved scallion mixture; stir to combine. Let rest at least one hour.
  • Rinse chicken, pat dry and place in a bowl. Add sauce; rub in well (wear rubber gloves to protect hands whenever working with hot chiles). Cover and refrigerate overnight.
  • Preheat oven to 350°. Remove marinated chicken to a shallow roasting pan. Prebake for 45 minutes, turning chicken and basting occasionally.
  • Prepare hot coals for grilling, then grill meat over medium heat for 25 to 30 minutes, turning 4-5 times and dabbing with remaining marinade.
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