Jerk Chicken, Authentic
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1
By Janelle
Jerk Chicken, Authentic
6 steps
Prep:15minCook:45min
Updated at: Thu, 17 Aug 2023 03:36:10 GMT
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
9
Low
Nutrition per serving
Calories650.9 kcal (33%)
Total Fat45.8 g (65%)
Carbs22.8 g (9%)
Sugars12.4 g (14%)
Protein36.5 g (73%)
Sodium3641.1 mg (182%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1chicken
3lb of chicken breasts may be used if preferred
6scotch bonnet peppers
sliced, jalapenos may be used if scotch bonnet peppers are unavailable
3onions
medium, finely chopped
2 Tbspthyme
2 Tbspground allspice
8 clovesgarlic
finely chopped
2 Tbspsugar
2 Tbspsalt
2 tspground black pepper
1 ½ tspginger
1 ½ tspnutmeg
1.5 Tspground cinnamon
½ cupolive oil
½ cupsoy sauce
1juice of lime
1 cuporange juice
1 cupwhite vinegar
Instructions
Step 1
Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender.
Step 2
Making the marinade Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
Step 3
Cutting the raw chicken Cut the chicken up in to 4 pieces.
Step 4
Preparing the meat Rub the sauce in to the meat, saving some for basting and dipping later.
Step 5
Leave the chicken in the fridge to marinade overnight.
Step 6
Cooking the chicken 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).
Notes
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Makes leftovers
Spicy
