Caribbean/Island Jerk Chicken

Name: Caribbean/Island Jerk Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8-10 serving(s)
Ingredients: 2/3 cup Caribbean-style hot sauce (suggested Batch #114 Jamaican Hot Sauce, www.originaljuan.com; also avail. in specialty stores); 2 cups chopped onions; 2 peeled garlic cloves; 1 tablespoon prepared yellow mustard; 1/4 cup fresh lime juice; 4 teaspoons dried thyme; 5 teaspoons ground allspice; 1 teaspoon ground cinnamon; 3 teaspoons ground black pepper; 3 teaspoons salt; 3 teaspoons sugar; 5 Cornish hens or 6 1/2 lbs chicken, split in half lengthwise; lime wedge (to garnish)

Submitted by sharonakz

"Incredible recipe if you like your chicken hot and spicy!"

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Ready In:: 45mins
Ingredients:: 13
Serves:: 8-10

ingredients

Jerk sauce
²⁄₃ cup Caribbean-style hot sauce (suggested Batch #114 Jamaican Hot Sauce, www.originaljuan.com; also avail. in specialty stores)
2 cups chopped onions
2 peeled garlic cloves
1 tablespoon prepared yellow mustard
¹⁄₄ cup fresh lime juice
4 teaspoons dried thyme
5 teaspoons ground allspice
1 teaspoon ground cinnamon
3 teaspoons ground black pepper
3 teaspoons salt
3 teaspoons sugar
5 Cornish hens or 6 1/2 lbs chicken, split in half lengthwise
lime wedge (to garnish)

directions

In a blender, puree sauce ingredients until they form a smooth paste.
Coat chicken on all sides with sauce.
Marinate at least 8 hours or overnight.
Grill slowly over low to medium heat until done, or to roast: Heat oven to 375F.
Arrange chicken halves in a single layer on 2 large baking sheets.
Bake 35 to 40 minutes, or until juices run clear when thighs are pierced with a knife.