Lastay’s jerk chicken via the passionateartofcooking@wordpress.com

Lastay's jerk chicken.

Lastay’s jerk chicken

Posted by: lastay on: January 2, 2012

* In: Food and drink, Recipes founded in passion
* Comment!

One 3 1/2 lb 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 Tbsp. thyme
2 Tbsp. ground allspice
8 Cloves garlic, finely chopped
3 Medium onions, finely chopped

2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper

1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger

1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
2 cups beer preferable red strip
Preparation
Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidized by the blender.
Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
Cut the chicken up in to 4 pieces.
Rub the sauce in to the meat, saving some for basting and dipping later.
Leave the chicken in the fridge to marinade overnight.
pass me a beer please

Perfect Jamaican lunch

Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes. or you can cook it the authentic way and 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).
Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.

Use a tong (or something similar) to hold the chicken in place whilst chopping.
Serve with festival and salad or rice and peas or bread and the jerk sauce left over for dipping.

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