Jerk Chicken
Jerk Chicken comes from Jamaica. It is wonderfully smoky and spicy. This version is marinated a blend of peppers, spices, onions, sugar and soy sauce and grilled to smoky perfection.
Ingredients
1 whole chicken cut in peices (or a combination of breasts and thighs)
2-6 scotch bonnet or habanero peppers, stems removed
4 garlic cloves
1 bunch green onions, trimmed
1 small onion, chopped
2 inch piece of ginger, peeled and chopped
2 tablespoons ground allspice
1 teaspoon ground nutmeg
]1 tablespoon ground pepper
1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons brown sugar
Instructions
Blend the peppers, onions, garlic, spieces, soy sauce, oil and sugar. Add the chicken to a zip loc bag and coat the chicken with the marinade. Refrigerate at least 6 hours or overnight.
Remove the chicken about 30 minutes before grilling to bring to room temperature.
Heat a grill or smoker to 300 degrees.
Add the chicken to the grill skin side up and cook for about 40 minutes, flipping half way, until it reaches an internal temp of 160 degrees.
Rest for 10 minutes before serviing.
Takes 40 minutes (plus 6 hours marinading time)
Serves 4