Prep 15 mins
Cook 2 hrs
This is an amazing recipe. Don't let the number of ingredients scare you off...just line up the bottles and measure!
- 2 tablespoons garlic powder
- 1 tablespoon ground allspice
- 1 tablespoon dried ground thyme
- 1 1⁄2 teaspoons cayenne pepper
- 1 1⁄2 teaspoons ground black pepper
- 1 1⁄2 teaspoons dried ground sage
- 3⁄4 teaspoon ground nutmeg
- 3⁄4 teaspoon ground cinnamon
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 1⁄4 cup vegetable oil
- 1⁄4 cup soy sauce
- 3⁄4 cup white vinegar
- 1⁄2 cup orange juice
- 2 tablespoons lime juice
- 1 scotch bonnet peppers or 2 jalapeno peppers, seeded and chopped finely
- 1 large onion, chopped
- 3 green onions, chopped
- 5 lbs skinless chicken pieces (on the bone)
- In a large casserole with a lid, combine all ingredients except chicken.
- Add chicken, stirring to coat well.
- Cover and refrigerate for 1 hour up to 24 hours.
- First drain, then Bake@ 350 for one hour OR drain and barbecue.
- Serve with steamed white rice.
This is a fabulous recipe! Jamaica is DH and I's favorite place away from home, so we love anything that brings us back there. We use this recipe exactly but what we did was made it the night before in our crock pot, refrigerated it overnight, and then used the crock pot to cook it all day. For 5 -6 lbs of Chicken we did it on low for about 7 hrs. The meat was literally falling off the bone, just as we like from the island itself. The perfect blend of spice (heat) and seasoning. Thanks for this! It's a new staple in our house.
This chicken really is extremely delicious. As a Jamaican myself, I consider myself to be a jerk chicken connoisseur of sorts, lol. Anyhow, the flavor that comes out of the chicken with this recipe is ridiculously delicious! Obviously, it's supposed to be spicy... if you are extremely sensitive to spicy foods, tone down the seasonings by using half of the amount of cayenne pepper/regular pepper. I actually think the spice is just right, and I cannot wait to make this dish again!
I made this tonight and it was fantastic!!! Followed to the letter but boiled the marinade after removing the chicken until the onions were well cooked. Then strained it through a fine mesh to remove any solids, returned it to the pot and added 2 cups pineapple juice and 2 cups orange juice , and 1/2 cup brown sugar, a bit more salt to taist boiled this together for about 5 min. And thickened with a cornstarch slurry. Brushed this on the chicken the last 5 min.of cooking as a glaze and the remainder as a dip for the chicken. My husband even put it on his rice. First rate recipe , it deserves more than 5 stars.