Ingredients: (REV July 22, 2004)
1- 3 lb Chicken
1 Lime
24 Pimento Beans (Allspice)
2oz Scallion
2 Scotch Bonnet Pepper
5sprigs. Thyme
1/2 whole Nutmeg (Grated)
Salt (Pinch)
2 peg Garlic
1 oz. Paprika (for Color)
1 oz. Oil (optional)
1/2 oz Soy Sauce
1 tbsp. Sugar
Note: If you would like to remove the spicy heat from this season, don’t use the Scotch Bonnet Pepper.
Method :
Put all ingredients in the Electric Blender,except the lime, and turn the selector to puree. Make sure the ingredients are blended well together before removing from Blender.
Cut up chicken 8-ways (Wing, Drumstick, Thigh, and Breast). Wash chicken parts in lime juice and water. Remove meat from lime and water solution and discard.
Next, you pour a little of the jerk season that you just made on the chicken. Rub in the season with your hand (use plastic gloves if you have them). Repeat doing this until all the meat is covered with the season.
(Optional) You can let this sit in the refrigerator overnight or let it sit for a couple of hours. It’s your choice.
OVEN
Pre-heat the oven to 400 degrees F. Place the seasoned Jerk chicken skin side up on a baking sheet and then place it in the oven.
Bake the chicken for about 35 minutes, remove the baking sheet from the oven, and turn the chicken onto the other side. Bake chicken for about 25 minutes more, or until thoroughly cooked.
GAS OR CHARCOAL GRILL
Place your seasoned Jerk chicken on the Grill and monitor the flame so that the temperature stays at or about 350 degrees F. Turn the meat as needed, while keeping the flame low. And if the flame gets too high it will prematurely burn the meat.
This process takes a little time and patience, but it’s worth the effort. The meat will be completely cooked in about 45-minutes.
If not, keep turning until the meat is thoroughly cooked, remove chicken from the Grill and serve with bread, garden salad, baked potatoes, or plain white rice.
