A brilliant recipe that inspires the use of spices for an accentuated and distinct aroma and taste !
Ingredients for 4 servings:
One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable , or 2 Tbsp. of Scotch Bonnet Powder )
2 Tbsp. thyme
2 Tbsp. ground Pimento ( ALLSPICE )
8 Cloves garlic, finely chopped
3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1 to 2 Tsp of the following (to taste)
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
1 bottle Honey Jerk Sauce available at our store
Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be blended.
Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
Cut the chicken up in to 4 pieces.
Rub the sauce in to the meat adding the Honey Jerk Sauce, saving some for basting and dipping later.
Leave the chicken in the fridge to marinade overnight
Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes.
Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.
Serve ( Giamaican Style) with festivals and salad or rice and peas or hardo bread and the jerk sauce left over for dipping or with your favorite vegetables or focaccia.