Jerk Chicken

Yields 6 portions

INGREDIENTS

  • 3 1/2 oz ap flour

  • 12 chicken thighs

  • 3 garlic cloves, peeled

  • 1 scotch bonnet*, seeded

  • 2 wt. oz scallions, chopped 

  • 6 fl oz malt vinegar

  • 1 tbsp rum

  • 1 ¼ tbsp salt

  • 1 tbsp thyme, chopped                                     

  • 1 tbsp allspice

  • ¾   tsp ground nutmeg                                      .

  • ¾   tsp ground cinnamon

  • ¼   tsp ground cloves

Directions

  1. Combine all of the ingredients except the chicken in a food processor or blender and purée.

  2. Brush the purée thickly over the chicken pieces and marinate the chicken for at least 1 to 2 hours, or overnight in the refrigerator.

  3. Grill the chicken, then finish in 350°F oven to cook through.  Baste as needed.

 Note:  Scotch bonnets are the traditional choice for chiles in jerk seasoning

A favorite of

Jessica Sigmundsson