Jerk Chicken

Name: Jerk Chicken
Ingredients: 1 cup vegetable oil; 2 small onions, coarsely chopped; 3 scallions, coarsely chopped; 2 green scotch bonnet peppers; 1 tablespoon grated ginger; 2 tablespoons coarsely chopped garlic; 1 tablespoon fresh thyme leaves; 2 tablespoons red wine vinegar; 1 tablespoon brown sugar; 1/4 teaspoon ground cinnamon; 1/4 teaspoon freshly ground nutmeg; 1/4 teaspoon ground cloves; 1 1/2 teaspoons ground allspice; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 teaspoons lime juice; 2 tablespoons Meyer's rum; 1 tablespoon tamarind concentrate; 2 whole chickens, each 3 to 4 pounds; 4 tablespoons olive oil

20 ingredients

7 steps

Ingredients

1 cup vegetable oil
2 small onions, coarsely chopped
3 scallions, coarsely chopped
2 green scotch bonnet peppers
1 tablespoon grated ginger
2 tablespoons coarsely chopped garlic
1 tablespoon fresh thyme leaves
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons lime juice
2 tablespoons Meyer's rum
1 tablespoon tamarind concentrate
2 whole chickens, each 3 to 4 pounds
4 tablespoons olive oil

Directions

1

Add marinade ingredients to food processor and puree until almost smooth.
2

Pierce the chicken with the tip of a knife to make many tiny holes.
3

Rub marinade into chicken and refrigerate 24 to 48 hours, depending on desired intensity.
4

When ready to cook, prepare a slow and smokey charcoal fire.
5

Remove chicken from marinade.
6

Transfer the marinade to a small saucepan.
7

Brush chicken with oil and grill over low heat until done, about 30 minutes.