Saturday, July 23, 2011

BBQ Jerk Chicken


1 Tbsp. ground allspice
1 Tbsp. dried thyme
1 ½ tsp. cayenne pepper
1 ½ tsp. fresh ground black pepper
¾ tsp. ground nutmeg
¾ tsp. ground cinnamon
1 Tbsp. kosher salt
2 Tbsp. garlic powder
1 Tbsp. sugar
¼ cup olive oil
¼ cup soy sauce
¾ cup white vinegar
½ cup orange juice
juice of 1 lime
2 habanero peppers, finely chopped (You can use one jalapeno so it wouldn't be too spicy for the kids)
1 cup chopped white onion
3 green onions, finely chopped
1 whole chicken, cut up into serving pieces (I used chicken breasts)

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the habanero peppers, onion, green onions and mix well. Add the chicken, cover and marinate overnight. Remove the chicken from the marinade and grill until fully cooked. While grilling, baste with the marinade.
Note of caution:  Habanero peppers need to be seeded, stemmed, and cut with gloves. Also, you can soak cutting boards and knives in bleach to be sure all the juice is gone. Here's a quick vid about cutting peppers if you've never done that before.

I found this recipe on a recipe blog called, Bites, as it was rated one of her 5 star recipes.  I only made a few slight modifications. Very flavorful and delicious!  We will make it again!

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