Serving Size: 6
2 chickens (1 1/2 - 3 lbs each), quartered, and trimmed
Jerk Sauce (see below)
Rinse chicken will, removing any excess fat. Rub the jerk sauce
into the piece well, using rubber gloves to protect skin from the
hot chile. Cover and refigerate overnight.
Heat oven to 350 degf. Arrange the marinated chicken in a single
layer in a roasting pan. Bake for 45 minutes, turning chicken and
Or prepare a grill with medium-hot coal. Grill chicken, turning
the pieces 4-5 times and dabbing with any remaining marinade, until
golden brown and cooked through. Serve hot.
6 green scallion, thinly sliced
2 large shallots, minced
2 large garlic clove, minced
1 tbs fresh ginger, peeled and minced
1 habanero, Scotch bonnet, or Jalapeno chili, seeded, and minced
1 tbs brown sugar
1 tbs allspice
1 tbs fresh thyme
1 tsp black pepper
1/4 tsp cayenne pepper
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1/2 cup fresh orange juice
1/2 cup rice wine vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
In bowl, combine the scallion greens, shallots, garlic, ginger &
chile. Set aside.
In another bowl, combine the sugar, six spices, and salt. Into the
spices, whisk the orange juice,both vinegars & soy sauce. Slowly
drizzle in the oil, while whisking constantly. Add the scallion
mixture & stir to combine.
Let rest at least 1 hour before marinating meat and poultry.
Makes 2 1/2 cup of marinade.