| Jerk Chicken
4 pounds of Chicken; cut into 8 pieces
1/2 cup of white vinegar
1/2 cup of water
1/4 cup of lime juice
1/4 cup of vegetable oil
1 small Yellow onion; chopped
4 Scallions; chopped
2 Garlic cloves; chopped
2 Scotch bonnet peppers;
1 Piece ginger (1"); peeled,
2 tablespoons of ground allspice
2 tablespoons of ground thyme
2 tablespoons of ground cinnamon
1 tablespoon of sugar
2 teaspoons of freshly-ground black pepper
1 teaspoon of salt
1 teaspoon of Cayenne pepper |
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In a food processor or blender, combine the vinegar, water, lime juice, vegetable oil, onion, scallion, garlic, Scotch bonnet pepper, and ginger. Puree ingredients until smooth and well combined. Add the allspice, thyme, cinnamon, sugar, black pepper, salt, and cayenne pepper. Puree until smooth and free of lumps. Place the chicken pieces in a medium-sized bowl. Pour over the marinade and turn the pieces to coat. Cover and refrigerate at least 1 hour and overnight if possible. Heat the oven to 350ºF. Place the chicken pieces on a foil-lined baking sheet. Place in the heated oven and cook 45 to 50 minutes until the juices run clear when pierced with a two-pronged fork. Serves 4 to 6.
Cuisine: "Jamaican" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 888 Calories (kcal); 66g Total Fat; (66% calories from fat); 58g Protein; 17g Carbohydrate; 298mg Cholesterol; 771mg Sodium Food Exchanges: 1/2 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 1/2 Other Carbohydrates Recipe by: Recipe from Norman Brown Converted by MM_Buster v2.0n.
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