Jerk Chicken

By elvia_saucedo

From The Sugar Reef Caribbean Cookbook by Devra Dedeaux.

Ingredients

• Marinade:
• 1 tablespoon ground allspice
• 1 tablespoon dried thyme
• 1 1/2 teaspoons cayenne pepper (adjust to taste)
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons ground sage
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon
• 1-2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon sugar
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 3/4 cup white vinegar
• 1/2 cup orange juice
• Juice of 1 lime
• 1 Scotch bonnet habenero pepper, seeded and finely chopped
• 1 cup chopped white onion
• 3 green onions finely chopped
• Whole chick, cut up

Preparation

Step 1

1. Combine all marinade ingredients in a bowl. Allow to stand for one hour for flavors to meld.
2. Put cut-up chicken in bowl or large seal-able bag. Add enough marinade to cover. Marinate chicken for at least an hour. (Left over marinade can be stored in the refrigerator and used at a later date.)
3. Grill chick until done. Can be served warm or at room temperature.