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Jerk chicken

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Jerk chicken recipe

Preparation:

  1. Chop the onion, chive stalks and pepper. Put them together with the vinegar, rum, thyme, Olive Oil, salt, ground pepper, cinnamon, nutmeg, ginger and treacle in a food processor. Blend well.
  2. Place the chicken in a large shallow dish. Pour lemon juice and the mixture over it. Cover the dish and leave it in the refrigerator to marinate overnight.
  3. Remove the chicken from the refrigerator. Pour the remaining marinade in the saucepan. Bring to the boil and cook over low heat for ten minutes. Put aside to use as sauce later.
  4. Once done, you can cook the chicken on a barbecue or in the oven. Since not everyone has a barbecue at home, we will teach you how to cook it in the oven. Preheat the oven to 175ºC. Once the oven is warm, lower the heat to 75ºC and place the chicken halves on a tray with the skin side up. Grill for one hour. The chicken is done when the juices from the thigh and breasts come out clear after being poked with a knife. Put the chicken on a platter and cover to keep warm.
Serve with rice and frijoles. If you like the sauce, add more.

Jerk chicken

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30 min
Medium
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Ingredients

  • One whole chicken, halved
  • One half cup of lemon juice
  • One half cup of white vinegar
  • Two tablespoons of dark rum
  • Two Scotch bonnet or habanero peppers
  • One red onion
  • Four stalks of chives
  • One tablespoon of dried thyme
  • Two tablespoons of Extra Virgin Olive Oil from Spain
  • Two teaspoons of black pepper
  • Four teaspoons of Jamaican pepper
  • Four teaspoons of powdered cinnamon
  • Four teaspoons of nutmeg
  • Four teaspoons of ginger
  • Two teaspoons of treacle
  • Salt to taste

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