Lunch: Jerk Chicken
A whole roasted chicken with flavorful and delicious jerk seasoning.
Ingredients
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons dried thyme
1 teaspoon ground ginger
1 tablespoon brown sugar
1 1/2 teaspoons black pepper
2 tablespoons vegetable oil
2 cup onions, chopped
5 cloves garlic
2 habanero peppers
1 (5 lb) chicken, skin on, cut into 10 pieces
1 cup lime juice
Instructions
Combine all ingredients except the chicken and lime juice in a food processor and puree until pretty smooth. Place the chicken and lime juice in a mixing bowl and pour about half of the jerk sauce over it, tossing the chicken around to coat it well. Place in a container and pour the remaining sauce on top of chicken. Cover and refrigerate for at least 4 hours or overnight.
Preheat oven to 350 °.
Remove the chicken pieces from the jerk marinade and place them, skin side up, on a rimmed baking sheet or dish. Bake in the oven for 45 to 55 minutes until cooked through and the juices run clear when pierced with a fork.
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Nutrition Facts
Serving Size: 0
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |