PREP TIME: 15 MINS
COOK TIME: 45-120 MINS (Grill or Baked)
TOTAL TIME: 2 HOURS Approx.
1 medium onion, coarsely chopped
3 medium scallions, chopped
2 Scotch bonnet peppers, chopped
½ teaspoon fresh minced garlic
1 tablespoon coarsely ground pepper
6 Pimento Seeds (Allspice)
1 teaspoon dried thyme, crumbled
1 teaspoon freshly grated nutmeg
½ teaspoon ground ginger
1 teaspoon salt
1/2 cup soy sauce
1 tablespoon vegetable oil
1 tablespoon Tun Up Hot Sauce (If you want added heat and flavour)
Two 3 1/2- to 4-pound chickens, quartered
In a food processor, combine the onion, scallions, scotch bonnet peppers, garlic,
allspice, black pepper, thyme, nutmeg and salt; process to a coarse paste. While the machine is still on, add the soy sauce and oil in a steady stream.
Pour the marinade into a large, shallow dish, add the chicken and mix all ingredients
well into the chicken. Cover and refrigerate overnight. Bring the chicken to room
temperature before proceeding.
- Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. by (If you desire a smokier flavour-cover and allow for the chicken to be smoked for 5-10 mins, be careful not to burn the chicken) Once you are satisfied the chicken is fully cooked, transfer the chicken to a platter and serve.
You can also oven bake your jerk chicken. If you choose to Oven Bake:
Preheat oven to 350 degrees F (175 degrees C). Pour a bit of vegetable oil into a
9x13 inch baking dish.
Place the chicken pieces skin-side up into the baking dish. Bake in the preheated
oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil-this is to give it a browner look and cook until the skin crisps, 2 to 5 minutes.