the jerkyest chicken around

Submitted by crazymom

"I can't take the heat of scotch bonnet peppers so I substitute jalapenos, but this is a really great chicken dish"

 

• Ready In: 5hrs 30mins
• Ingredients: 21
• Serves: 4

ingredients

• Jerk Chicken Marinade

• 1 1⁄2 tablespoons ground allspice
• 1 1⁄2 tablespoons dried thyme
• 3⁄4 teaspoon cayenne pepper
• 1 tablespoon fresh ground black pepper
• 1 tablespoon ground sage
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 tablespoons salt
• 1 1⁄2 tablespoons garlic powder
• 1 1⁄3 tablespoons sugar
• 3 tablespoons olive oil
• 3 tablespoons canola oil
• 6 tablespoons soy sauce
• 1 cup white vinegar
• 3⁄4 cup fresh squeezed orange juice
• 3 tablespoons fresh lime juice
• 1 small scotch bonnet pepper, finely diced i use jalapenos
• 3⁄4 white onion, chopped
• 1⁄3 cup chopped green onion
• 3⁄4 tablespoon chopped fresh garlic
• 1 chicken, cut up

directions

1. Mix all ingredients together.
2. Refrigerate.
3. In a bowl, marinate chicken in jerk marinade for 4 to 5 hours, in the refrigerator.
4. Saute chicken in oil, over high heat, until cooked through, about 3 minutes on each side.
5. Serve with rice and beans.

Reviews

[Fauxqui]

This was very good jerk marinade. Not quite the slow cooked Jamaican jerk of island fame, but very good none the less. I also used jalapenos so perhaps the Scotch Bonnet peppers would have given it a bit more heat which it could have used. I used it with chicken legs which took substantially longer than three minutes, more like ten until they were done.

 

[George Allen]

How much chicken??