Jamaican Jerk Chicken

Prep Time: 2 hrs 25 mins | Cook Time: 1 hr 30 mins | Total Time: 3 hrs 55 mins | Yield: 6 Servings

A big thanks to my good friend, Andy, for recommending this recipe! Oh, my, I am so satisfied right now. I have never tasted anything like this before. You have got to try this recipe as well. I highly recommend it. Enjoy!

Ingredients:

For the jerk rub

1 tbsp ground thyme

1 tbsp soy sauce

1 tbsp olive oil

1 tbsp packed dark brown sugar

1 tbsp white vinegar

1 tsp ground sage

3 tsp ground allspice

1 tsp black pepper

½ tsp dried ginger

1 tsp chilli powder

1 tsp onion powder

1 scotch bonnet pepper, seeds, and veins removed for less heat (optional) chopped

1 tsp garlic powder

For the Scotch Bonnet sauce

2 Scotch Bonnet peppers, chopped

1 tsp reserved marinade

¼ c chopped pineapple or ⅛ c pineapple juice

½ onion, chopped

1 tablespoon brown sugar

⅛ c white vinegar

1 clove garlic

1 lime, juiced

1 tsp salt

Directions:

Do a Spatchcock method on the chicken.

In a food processor, add all the ingredients for the jerk marinade. Pulse until well blended. Set aside 1 teaspoon of the sauce for later use.

Rub the chicken with the rest of the spices until well coated.

Place the chicken inside the fridge to rest for 2 hours or overnight.

In the empty food processor, add all the ingredients for the Scotch bonnet sauce. Pulse until well blended.

Empty the food processor into a saucepan.

Place the pan on the stove and turn the heat to low. Simmer for about 15 minutes, empty the pan into a serving bowl and let it cool inside the fridge.

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Place the chicken inside the preheated oven and bake until done.

Remove from the oven and let them rest for a few minutes at room temperature.

Serve warm with the Scotch bonnet sauce. Enjoy!

Nutrition Facts:

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