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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Sounds like this could be the real deal. Haven't tried this one yet, but I will soon, let me know if anyone likes this recipe! Ingredients:
6 spring onions |
1 large mango, ripe |
2 scotch bonnet peppers |
2 tablespoons dark rum |
1 tablespoon thyme, chopped |
1 tablespoon garlic powder |
1 teaspoon ground allspice |
2 teaspoons dried sage |
1 teaspoon ground cloves |
2 teaspoons ground cinnamon |
2 teaspoons nutmeg, grated |
2 teaspoons brown sugar |
1 1/2 teaspoons salt |
1 teaspoon fresh ground pepper |
2 tablespoons malt vinegar (white distilled) |
1 tablespoon oil |
4 lbs chicken pieces (use your favorite chicken pieces, thigh and legs work best) |
Directions:
1. Place the ingredients for the jerk seasoning into a blender and blend to a thick paste.
2. Pour marinate into a shallow baking dish or sealable plastic bag. Add chicken and turn to coat.
3. Cover and place in refrigerator to marinate in jerk seasoning for between 4 hours to overnight.
4. Preheat grill.
5. Remove chicken from jerk marinade and pour marinade into a saucepan. Bring to a boil.
6. Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade.
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