Jamaican Jerk Chicken
Jamaican Jerk Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 778
- Total Fat
- 53
- Saturated Fat
- 14
- Carbohydrates
- 17
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 59
- Cholesterol
- 225
- Sodium
- 1259
- Total: 1 hr 7 min
- Prep: 10 min
- Inactive: 12 min
- Cook: 45 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 778
- Total Fat
- 53
- Saturated Fat
- 14
- Carbohydrates
- 17
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 59
- Cholesterol
- 225
- Sodium
- 1259
- Total: 1 hr 7 min
- Prep: 10 min
- Inactive: 12 min
- Cook: 45 min
Ingredients
1 whole chicken, halved
1 lime, halved
Pinch salt
4 to 5 tablespoons of Jerk Rub seasoning, recipe follows
8 to 12 pimento (allspice) leaves, for flavor, optional
Jamaican Jerk Rum Rub:
1 red onion, chopped
1 1/2 teaspoons dried thyme
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
4 teaspoons white pepper
1/4 cup chopped green onion tops
2 teaspoons salt
1/4 teaspoon ground nutmeg
5 small jalapenos
2 tablespoons cooking oil (olive or vegetable)
Splash flavorful rum
Directions
- Rub the chicken with lime and salt. Rub jerk seasoning over chicken halves. Marinate in the refrigerator overnight for the best results.
- Preheat a barbecue grill to medium high.
- If using, spread the pimento leaves on the grill. Barbecue should be on medium-low heat. Grill the chicken for about 45 minutes, turning often to optimize cooking and browning.
- Alternatively, you may use your home oven, heated to 375 degrees F., but do not use pimento leaves.
- Let chicken sit for 10 minutes before cutting into quarters.
Jamaican Jerk Rum Rub:
- Put all ingredients into food processor. Mix on high for 15 pulses.
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