jamaican jerk chicken

Jamaican's know how to cook chicken!

I have visited the lush island, twice (the first time, I got married there!), and the local cuisine is mouthwatering! Literally... it is spicy!

This authentic jerk recipe isn't too spicy, and can be adjusted to your own heat tolerance...
"No problem, Mon!"

Jamaican Jerk Chicken

2 cups finely chopped Scallions
1 for mild, 2 for spicy: Scotch bonnet or Habanero Chilies, seeded & minced (wear rubber gloves)
2 tbsp. Soy Sauce
2 tbsp. fresh Lime Juice
5 tsp. Ground Allspice
3 tsp. English-style dry Mustard
2 Bay Leaves, center ribs discarded and the leaves crumbled
2 Garlic cloves, chopped
1 tbsp. Salt
2 tbsp. Honey
1 1/2 tsp. dried thyme, crumbled
1 tsp. Cinnamon
2 tbsp. Vegetable Oil
1/4 cup Water
2 Split Chickens, wing tips discarded
OR 6-8 Boneless Skinless Chicken Breasts (Grill 6 minutes/side, let it rest. Serve.)

Marinade: In a food processor, puree scallions, chilies, soy sauce, lime juice, allspice, mustard, bay leaves, garlic, salt, honey, thyme, cinnamon, and oil.

Divide the chicken between 2 heavy-duty, resealable plastic bags and spoon the marinade over them, coating well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 36 hours and up to 3 days. The longer it can marinate, the better!

On an oiled rack, grill the chicken over medium-high heat, covered, for 13-15 minutes on each side. Baste with marinade, and transfer to a 350° preheated oven for 20-25 minutes, or until juices run clear. Allow the meat to rest for 10 minutes so the juices can redistribute.
Serve the chicken coarsely shredded, or on the bone.

To make a spicy Jerk BBQ Sauce, transfer marinade to a small sauce pan over low-medium heat; add 2 tbsp. honey, 1 tsp. balsamic vinegar, and 2 tbsp. water. Stirring often, reduce for 15-20 minutes, or until thick.

This is a modified recipe. The original was created by Sara Moulton, of the Food Network.

All original images are the intellectual property of Brittany at foodiemonologues.blogspot.com.
Please don't use without my permission... or I'll cry in my dinner. Thanks!