Ingredients Jump to Instructions ↓

  1. 1 whole fryer chicken, cut into 8 pieces Salt Spices:

  2. 1/2 of one whole nutmeg

  3. 1 (3-inch) cinnamon stick

  4. 1 tablespoon coriander seeds

  5. 1 teaspoon cloves, whole

  6. 6 allspice seeds

  7. 1 teaspoon black peppercorns Marinade:

  8. 1 bunch green onions, chopped

  9. 1 large onion, coarsely chopped

  10. 2 to 3 Scotch Bonnet peppers, seeded and membrane removed (see Cook's Note)

  11. 10 sprigs thyme, leaves only

  12. 10 garlic cloves

  13. 1/2 cup fresh lime juice or white vinegar

  14. 1 cup light soy sauce

  15. 1/2 cup raw (turbinado) sugar

Instructions Jump to Ingredients ↑

  1. Toast the spices in a dry skillet over medium-low heat, stirring constantly until fragrant, about 1 to 2 minutes. Grind the spices using an electric spice/coffee grinder or mortar and pestle. Set aside. In a blender or food processor puree the green onions, onion, peppers, thyme and garlic to a smooth paste. Place mixture in a bowl and add the toasted/ground spices, lime juice or vinegar, soy sauce and raw sugar; mix well. With a sharp knife, score the chicken pieces in several places and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinate, covered, in the refrigerator for a minimum of 2 hour or overnight. Preheat the oven to 350 °F (175°C) . Bake chicken for 35 minutes in the oven. Remove from the oven and finish the chicken on a hot grill or under the broiler.


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