Jamaican Jerk Chicken
Nancy
Needs to be marinated so plan a day ahead!
ingredients
- 1/3 c. each olive oil and white vinegar
- 1/2 c. each orange juice and lime juice
- 1/2 c. molasses
- 1/4 c. soy sauce
- 1 bunch cilantro, chopped
- 4 scallions, chopped
- 2 cloves garlic, chopped
- 1 to 3 serrano chilies, seeded & minced
- 3 bay leaves
- 2 T. ground sage
- 3 peppercorns
- 1 inch piece cinnamon, crushed
- 1 T. each thyme and allspice
- 1 t. black pepper
- 1/4 t. nutmeg
- 5 lbs of bone-in, skin-on chicken breasts
directions
- 1
In medium bowl, combine oil & vinegar. Stir in the orange and lime juices, molasses, soy sauce, cilantro, scallions, garlic, chilies and the dried herbs and spices. Measure out 1/2 c. to use as a baste.
- 2
Place the chicken in a large heavy-duty ziplock bag and pour in the marinade, coating well. Marinate in the refrigerator overnight, turning once or twice to coat the pieces.
- 3
Preheat grill to medium. Let the chicken come to room temperature.
- 4
Grill the chicken, covered, for 30 to 35 minutes, turning often, until cooked through. Brush with the reserved baste as it cooks.
Source: Nancy
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