Jerk Chicken
This chicken is so full of flavour! You can make it milder or add more spice to suit your taste. Moment of truth...I said I was going to post kid approved recipes, but this is not one. I thought I had made it fairly mild but my kids are not used to spice and they felt it was way to spicy. In fact, my 5 year old sat with her hands over her mouth, eyes wide and exclaimed, "This chicken is horrifying!" So beware...if you don't like spice you may want to tone it down from horrifying to mild.;) This recipe is the perfect amount of spice for me! I like to serve it with coconut rice and Jamaican CoCo bread. I will be sharing the recipe for the bread tomorrow so stay tuned!
Main Ingredients
3 - 4 lbs chicken pieces
1/4 cup finely chopped onion (I prefer red)
5 Cloves garlic - minced
1 tsp red pepper or chili pepper flakes
6 tbsp soya sauce
2 tbsp sesame oil
2 tbsp olive oil
3 tbsp lime juice or one fresh lime squeezed
4 tbsp brown sugar
5 tsp jamaican all spice
2 tsp cinnamon
1 tsp nutmeg
2 tsp ginger
1 tsp thyme
1 tsp salt
Dash of rum - optional
Preparation
Step 1: Preheat oven to 375 F
Step 2: Separate chicken pieces in a shallow dish. Set aside.
Step 3: Add all spice ingredients to a bowl and whisk together well. The only spice you may have trouble finding is the Jamaican all spice. You can't make this recipe without it! I get mine at Bulk Barn.
Step 4: Poke chicken with a sharp knife or fork, two or three times per piece. This allows more of the marinade to get into the chicken pieces.
Step 5: Pour marinade over chicken, turning to coat evenly. I like to get my hands in there and press the marinade into the chicken.
Step 6: Cover and refrigerate 1 - 3 hours.
Step 7: Place chicken on baking grill or foil lined pan. Bake for 30-40 minutes, uncovered. Turn halfway through, putting more marinade on top. If you use a grill the meat will be dryer and cook faster.
