Jamaican Jerk Chicken

By JimMac

Ingredients

• SPICES:
• 1/2 of one whole nutmeg
• 1 (3-inch) cinnamon stick
• 1 T coriander seeds
• 1 t whole cloves
• 6 allspice seeds
• 1 t black peppercorns
• 6 boneless/skinless chicken breasts
• MARINADE:
• 1 bunch green onions, chopped
• 1 large onion, coarsely chopped
• 2 to 3 Scotch Bonnet peppers, seeded and membranes removed
• 10 sprigs thyme, leaves only
• 10 garlic cloves
• 1/2 cup fresh lime juice or white vinegar
• 1 cup light soy sauce
• 1/2 cup raw (turbinado) sugar

Details

Servings 6

Preparation

Step 1

Toast the spices in a dry skillet over medium-low heat, stirring constantly until fragrant, about 1 to 2 minutes. Grind the spices using an electric spice/coffee grinder or mortar and pestle. Set aside.

In a blender or food processor purée the green onions, onion, peppers, thyme and garlic to a smooth paste. Place mixture in a bowl and add the toasted/ground spices, lime juice or vinegar, soy sauce and raw sugar; mix well.

With a sharp knife, score the chicken pieces in several places and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinate, covered, in refrigerator for a minimum of 2 hours or overnight.

Preheat the oven to 350˚F.

Bake chicken for 35 minutes in the oven. Remove from the oven and finish the chicken on a hot grill or under the broiler.

* - this recipe can also be used with a pork roast.