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Ingredients
- 2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 teaspoon dried thyme
- 1 teaspoon ground ginger
- 1 tablespoon brown sugar
- 1 1/2 teaspoon ground black pepper
- 2 tablespoon vegetable oil
- 2 cup chopped onions
- 5 cloves garlic
- 2 habanero peppers
- 1 (5-pound) chicken, skin on, cut into 10 pieces
- 1 cup lime juice
Details
Servings 6
Level of difficulty Easy
Preparation time 250mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Combine all ingredients except the chicken and lime juice in a food processor and puree until pretty smooth.
Step 2
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.
Step 3
Place in a container and pour the remaining sauce on top of chicken.
Step 4
Cover and refrigerate for at least 4 hours or overnight.
Step 5
Preheat oven to 350 degrees F.
Step 6
Remove the chicken pieces from the jerk marinade and place them, skin side up, on a rimmed baking sheet or dish.
Step 7
Bake in the oven for 45 to 55 minutes until cooked through and the juices run clear when pierced with a fork.
Sticking feathers up your butt does not make you a chicken.
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