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JAMAICAN JERK CHICKEN

quote

Plenty of heat and spice to bring your tastebuds on a journey to the Caribbean.”

braised lamb with wild rice
A fragrant, fiery hot and smoky marinated chicken dish paired perfectly with Guinness Foreign Extra Stout.
Featured Beer:
Guinness Foreign Extra Stout
braised lamb with wild rice
Difficulty
Medium
Prep Time
30 mins
Serves
4
Cooking Time
1 hour 30 mins

Ingredients

Method

Place chicken legs and thighs into a 7.5 litre sealable plastic bag.
To create the marinade, place onion, scallions, allspice, thyme, nutmeg, soy sauce, scotch bonnet, malt vinegar, rum, lime juice, brown sugar, ginger beer, and garlic cloves into a blender. Blend until the ingredients become a smooth purée.
Pour half of the marinade over your chicken in the plastic bag. Let chicken marinate in the refrigerator for 12 to 24 hours.
Place chicken on a grill over low to medium heat. Try not to move the chicken pieces until the chicken has a good sear.
Baste chicken pieces with the remaining marinade every 10 minutes.
Cook until juices run clear (approximately 1–1 1⁄2 hours) depending on the size of your chicken pieces.
Enjoy with rice & beans, avocado and limes.
If you have an outdoor grill, try grilling with pimento wood for exceptional flavour.

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