Jerk Chicken

The finished product

Went to the Grocery store the other day and picked up another whole frying chicken…considering I haven’t bought one in a couple of years prior to starting this blog, it’s kind of funny that the majority of my recipes are frying chicken related…guess it gives me an opportunity to try something new…since i cut up this chicken and put it on the grill, you could just as easily buy a pre-cut package of chicken and use this marinade/recipe…

Ingredients:

  • 1 Roast Chicken
  • 2 Jalapeno Peppers (sliced)
  • 2 bunches of Green Onion (cut in half or thirds only…just to fit into your food processor)
  • 2 tbsp Allspice
  • 4 Limes, zested and juiced
  • 1/2 cup Olive Oil
  • 1/4 cup Molasses

Directions:

  1. Cut up your chicken into pieces (or buy a pre-cut pack of chicken) and place in a large Tupperware container
  2. Place all the ingredients other than the chicken into a food processor and process until a nice thick paste forms.  When I filled mine up it was completely full and once pasted it went down to about a quarter of the container size
  3. Marinate the chicken and put in the fridge for an hour or so, and pull it out when you’re about to turn the grill on
  4. Put your grill on high (I waited until it was about 475 F before putting the chicken on)
  5. Put the chicken on the grill with the skin side first (be careful when cooking with the skin, as your food can flare up quickly and become blackened chicken!)  I also put the remainder of the marinade in a steel bowl and put on the grill.  Once it’s boiling it’s safe to use as a marinade as the raw chicken bacteria will be killed at this point…DO NOT use the marinade without boiling first)
  6. Leave it for approximately 10 minutes until a nice black char is on the bottom of the chicken (not burned!)…marinade the top sides then flip over and marinade the cooked side
  7. Turn the temperature down to medium (325 – 350 F) and cook another 10-15 minutes until the chicken is cooked (165 F for the breast, 180 F for the legs).  The wings will cook a lot faster so make sure you move them to the top rack so they don’t dry out

Serve with whatever you have on the side…I was too rushed to make anything else last night so just made some mac and cheese on the side.  Some mashed potatoes would’ve hit the spot with this, maybe next time…

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