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Jerk Chicken

We used large chicken legs cut into drum­sticks and thighs. Jerk and all-purpose sea­son­ings are sold in Caribbean food shops and major super­mar­kets. You can bar­be­cue chicken, if desired.

15 to 20 chicken pieces
2 limes or lemons
1 medium onion, grated
3 gar­lic cloves, grated
1 tbsp grated fresh gin­ger root
1 scotch bon­net pep­per, seeded, finely chopped
2 tbsp jerk sea­son­ing
1 tbsp all-purpose sea­son­ing
3 tbsp soy sauce
1 tsp black pep­per
½ tsp salt

Squeeze juice from limes into large bowl of water. Rinse chicken in mix­ture. Trans­fer chicken to very large non-metallic bowl. Add remain­ing ingre­di­ents. Mix with hands to coat chicken. Let mar­i­nate at room tem­per­a­ture 30 min­utes to 1 hour or overnight in fridge.

Pre­heat oven to 400F.

Place chicken in sin­gle layer skin side up in one or two roast­ing pans; pour over mari­nade. Roast in oven about 40 min­utes. Pour most of liq­uid from pan(s) into mea­sur­ing cup; drain off and dis­card fat. Return chicken to oven; roast about 10 min­utes more or until crispy and cooked through. Serve with warmed mari­nade on side, if desired.

Makes about 8 to 10 servings.

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