the jerkyest chicken around |
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Prep Time: 300 Minutes Cook Time: 30 Minutes |
Ready In: 330 Minutes Servings: 4 |
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I can't take the heat of scotch bonnet peppers so I substitute jalapenos, but this is a really great chicken dish Ingredients:
1 1/2 tablespoons ground allspice |
1 1/2 tablespoons dried thyme |
3/4 teaspoon cayenne pepper |
1 tablespoon fresh ground black pepper |
1 tablespoon ground sage |
1 teaspoon ground nutmeg |
1 teaspoon ground cinnamon |
2 tablespoons salt |
1 1/2 tablespoons garlic powder |
1 1/3 tablespoons sugar |
3 tablespoons olive oil |
3 tablespoons canola oil |
6 tablespoons soy sauce |
1 cup white vinegar |
3/4 cup fresh squeezed orange juice |
3 tablespoons fresh lime juice |
1 small scotch bonnet pepper, finely diced i use jalapenos |
3/4 white onion, chopped |
1/3 cup chopped green onion |
3/4 tablespoon chopped fresh garlic |
1 chicken, cut up |
Directions:
1. Mix all ingredients together.
2. Refrigerate.
3. In a bowl, marinate chicken in jerk marinade for 4 to 5 hours, in the refrigerator.
4. Saute chicken in oil, over high heat, until cooked through, about 3 minutes on each side.
5. Serve with rice and beans.
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