JAMAICAN JERK CHICKEN

Prep Time: 2 hrs 25 mins | Cook Time: 1 hr 30 mins | Total Time: 3 hrs 55 mins

This was recommended to me by my friend. I am so thrilled to share it with you today! Oh, man, you need to taste this Jamaican Jerk Chicken, I’m telling you! Just follow these ingredients and directions for they will guide you to perfection. Have a great day, friends. Enjoy!

Ingredients:

1 whole chicken, around 2 to 3 lbs, spatchcocked

For the jerk rub

1 tbsp olive oil

1 tbsp ground thyme

1 tbsp packed dark brown sugar

1 tbsp soy sauce

1 tbsp white vinegar

3 tsp ground allspice

1 tsp black pepper

1 tsp ground sage

1 tsp garlic powder

1 tsp onion powder

1 tsp chilli powder

1/2 tsp dried ginger

1 scotch bonnet pepper, seeds, and veins removed for less heat (optional) chopped

For the Scotch Bonnet sauce

1 tsp reserved marinade

2 Scotch Bonnet peppers, chopped

1/2 onion, chopped

1/4 c chopped pineapple or 1/8 c pineapple juice

1 clove garlic

1/8 c white vinegar

1 tablespoon brown sugar

1 tsp salt

1 lime, juiced

Directions:

Prepare the chicken by spatchcocking it. This simply means removing the backbone so the chicken can lay flat.

In a food processor, add all the jerk marinade ingredients. Pulse until pureed. Set aside about 1 teaspoon of it for later use.

Pour the marinade all over the prepared chicken and rub it until well coated.

Cover the chicken with plastic wrap, then place it inside the fridge to marinate for about 2 hours or overnight.

In the food processor, add all the ingredients for the Scotch bonnet sauce. Pulse until well mixed.

Place a saucepan on the stove and turn the heat to low.

Pour in the sauce from the food processor, then simmer for about 15 minutes.

Remove from the heat and transfer the sauce into a bowl. Place it inside the fridge to cool.

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Place the chicken inside the preheated oven and roast until the temperature reaches 160 degrees F.

Remove the chicken from the oven and allow it to rest at room temperature for about 10 minutes.

Slice the chicken into bite-size pieces.

Serve with the reserved sauce. Enjoy!

Note:

Place any leftover marinade inside the fridge. It can last up to one week.

Nutrition Facts:

Rebecca Prep Time: 2 hrs 25 mins | Cook Time: 1 hr 30 mins | Total Time: 3 hrs 55 mins This was recommended to me by my friend. I am so thrilled to share it… General Recipes JAMAICAN JERK CHICKEN European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 whole chicken, around 2 to 3 lbs, spatchcocked
For the jerk rub
1 tbsp olive oil
1 tbsp ground thyme
1 tbsp packed dark brown sugar
1 tbsp soy sauce
1 tbsp white vinegar
3 tsp ground allspice
1 tsp black pepper
1 tsp ground sage
1 tsp garlic powder
1 tsp onion powder
1 tsp chilli powder
1/2 tsp dried ginger
1 scotch bonnet pepper, seeds, and veins removed for less heat (optional) chopped
For the Scotch Bonnet sauce
1 tsp reserved marinade
2 Scotch Bonnet peppers, chopped
1/2 onion, chopped
1/4 c chopped pineapple or 1/8 c pineapple juice
1 clove garlic
1/8 c white vinegar
1 tablespoon brown sugar
1 tsp salt
1 lime, juiced

Instructions