Cheryl Smith's Jerk Chicken
Recipe courtesy Cheryl Smith.
Ingredients
- 1 Chicken, whole, cut into 8 pieces
- 1/2 Nutmeg, whole nutmeg, toasted and ground
- 1 Cinnamon stick, toasted and ground
- 1 tbsp Coriander seeds, toasted and ground
- 1 tsp Clove, whole, toasted and ground
- 6 Allspice, pimento seeds, toasted and ground
- 1 tsp Black peppercorns, toasted and ground
- 1 bunch Green onion, chopped
- 1 Onion, large, roughly chopped
- 2 Scotch bonnet, 2 to 3
- 10 sprig Thyme, leaves picked
- 10 clove Garlic
- 1/2 cup Lime juice, fresh, or white vinegar
- 1 cup Soy sauce
- 1/2 cup Sugar, raw
- Salt
Directions
- Toast the nutmeg, cinnamon, coriander, cloves, allspice and peppercorns in a dry skillet, then grind.
- In a blender or food processor puree the scallions, onion, Scotch bonnets, thyme and garlic.
- Combine the ground spices and puree in a bowl and stir in the lime juice, soy sauce and sugar.
- Preheat the oven to 350 degrees F. Score the chicken and season with salt. Spoon the desired amount of jerk marinade over the chicken and rub it into the scores. Marinate in the refrigerator for 2 hours to overnight.
- Bake for 35 minutes. Remove from the oven and finish on the grill.