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  • Jamaican Jerk Chicken

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    Jamaican Jerk Chicken
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 whl chicken, halved
    • 1 x lime, halved
    • 1 pch salt
    • 5 Tbsp. Jerk Rub Seasoning, (recipe follows)
    • 10 x leaves of pimento, optional Jamaican Jerk Rum Rub
    • 1 x red onion, minced
    • 1 1/2 tsp dry thyme
    • 1 tsp grnd allspice
    • 1/2 tsp grnd cinnamon
    • 4 tsp white pepper
    • 1/4 c. minced green onion, top
    • 2 tsp salt
    • 1/4 tsp grnd nutmeg
    • 5 sm jalapeno
    • 2 Tbsp. olive or possibly vegetable oil
    • 1 x splash flavourful rum

    Directions

    1. Rub the chicken with lime and salt. Rub jerk seasoning over chicken halves. Marinate in the refrigerator overnight for the best results.
    2. Preheat a barbecue grill to medium high.
    3. If using, spread the pimento leaves on the grill. Barbecue should be on medium-low heat. Grill the chicken for about 45 min, turning often to optimize cooking and browning.
    4. Alternatively, you may use your home oven, heated to 375 degrees F., but don't use pimento leaves.
    5. Let chicken sit for 10 min before cutting into quarters.
    6. Jamaican Jerk Rum Rub:Put all ingredients into food processor. Mix on high for 15 pulses.
    7. There is nothing more Jamaican in flavor than jerk seasoning, a true staple in every Jamaican household. My friend Virginia Burke made jerk chicken for me in the traditional manner: in a fire pit over smoking pimento leaves. The taste of this dish will always bring back the memories of friendship and laughter of which afternoon in March. Kevin Brauch The Thirsty Traveler

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