Jerk Chicken
This spicy and aromatic Jerk Chicken is bursting with Caribbean flavors, making it perfect for a summertime barbecue or any occasion. The combination of malt vinegar, rum, and a variety of spices creates a delicious marinade that infuses the chicken with rich flavors.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1/2 cup malt vinegar (or white vinegar)
- 2 tablespoons dark rum
- 2 Scotch bonnet peppers (or habaneros), chopped with seeds
- 1 red onion, chopped
- 4 green onion tops, chopped
- 1 tablespoon dried thyme or 2 tablespoons fresh thyme leaves
- 2 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 4 teaspoons ground allspice
- 4 teaspoons ground cinnamon
- 4 teaspoons ground nutmeg
- 4 teaspoons ground ginger
- 2 teaspoons molasses
- 1/2 cup lime juice
- 1 (5 to 6 pound) chicken, cut in half lengthwise
Instructions
- In a blender, combine vinegar, rum, hot peppers, onions, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses. Blend until smooth.
- Rub chicken with lime juice and then generously coat with the prepared marinade. Cover and refrigerate overnight for flavors to meld.
- Preheat grill or oven to 350°F (175°C). Grill or bake the chicken, basting occasionally with boiled marinade, until the internal temperature reaches 165°F (75°C) for breast and 170°F (77°C) for thigh.
Nutrition
- Calories: 380
- Sugar: 7g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg