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Jamaican Jerk Chicken

Mar 21, 2018

JAMAICAN JERK CHICKEN

Jerk Chicken is originally from Jamaica but today it's a favorite of spicy food fans across the country. Seasoned with peppers and spices and hung over a fire for slow cookin', this recipe is a favorite in the Caribbean islands. 

INGREDIENTS:

1 tsp garlic powder
2 teaspoons ground scotch bonnet peppers (habanero) or cayenne pepper- handle with care
1⁄3 cup sugar
3 lbs chicken (pieces, wings, halves, whatever you prefer)
1 juiced lime
1⁄4 cup olive oil

 

Cooking Directions:

  1. Whisk together lime juice and olive oil.
  2. Rub chicken well with lime/oil mix. Do not marinate.
  3. Combine all other seasonings and ingredients in a bowl
  4. Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. 
  5. Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
  6. Prepare grill for direct/indirect grilling.
  7. Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
  8. Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
  9. Serve with plenty of napkins.
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