Jamaican Jerk Chicken on the grill

Tamarind-Grilled-Chicken-9

Ingredients:

Servings: 4

  • 3 1/2 lbs chicken (3lb of chicken breasts may be used if preferred)
  • 6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
  • 2 tablespoons thyme
  • 2 tablespoons ground allspice
  • 8 garlic cloves, finely chopped
  • 3 medium onions, finely chopped
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • 2 teaspoons ground black pepper
  • 1-2 teaspoons the following (to taste)
  • ground cinnamon
  • nutmeg
  • ginger
  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • 1 lime, juice of
  • 1 cup orange juice
  • 1 cup white vinegar

Jaimacan jerk chicken on the grill

Directions:

  1. Chop the onions, garlic and peppers. These do not need to be chopped too fine as they liquidised by the blender.
  2. Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
  3. Cut the chicken up in to 4 pieces.
  4. Rub the sauce in to the meat, saving some for basting and dipping later.
  5. Leave the chicken in the fridge to marinade overnight.
  6. Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
  7. Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.
  8. Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!).
  9. Serve with festival and salad or rice and peas or hardo bread and the jerk sauce leftover for dipping.
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