Traditional Jerk Chicken
Jamaica contributes its characteristic spice to jerk chicken, an unusual method of barbecue. For best results, cook it on an outdoor grill or in a stovetop grill pan. Our jerk marinade can also be used on pork, beef, and fish.
- Servings: 6
Source: Martha Stewart Living, August
- 1/2 cup white vinegar
- 1/4 cup fresh lime juice
- 1/4 cup vegetable oil
- 1 small yellow onion, coarsely chopped
- 4 scallions, trimmed and coarsely chopped
- 2 cloves garlic, coarsely chopped
- 2 Scotch bonnet peppers, seeded and chopped
- 1 one-inch piece ginger, peeled and finely chopped
- 2 tablespoons ground allspice
- 2 tablespoons ground thyme
- 2 tablespoons ground cinnamon
- 1 tablespoon sugar
- 2 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 four-pound chicken, cut into 8 pieces
In the bowl of a food processor or the jar of a blender, combine vinegar, 1/2 cup water, lime juice, vegetable oil, onion, scallion, garlic, Scotch bonnet pepper, and ginger. Puree ingredients until smooth and well combined. Add allspice, thyme, cinnamon, sugar, black pepper, salt, and cayenne pepper. Puree until smooth and free of lumps.
Place chicken pieces in a medium-size bowl. Pour marinade over chicken, and turn chicken pieces to coat. Cover, and refrigerate at least 1 hour, or overnight if possible.
Preheat the oven to 350 degrees. Place the chicken pieces on a foil-lined baking sheet. Place in the heated oven and cook until the juices run clear when pierced with a two-pronged fork, 45 to 50 minutes.