Jerk Chicken

Jerk Chicken is a deliciously spicy and sweet dish–it balances all of its flavors quite well and can be served with just about anything (although you may want to keep your side dishes quite mild for this meal, as the chicken definitely packs a punch).  In this photo, I served mine with rice and peas, and roasted red pepper hummus (not at all spicy–I should have a recipe up for this soon).  This is a dish you may want to consider preparing earlier in the day or the day before cooking–you get the best flavor when the chicken is marinated over night.


1 1/2 lbs. chicken

1 small onion

2 cloves garlic

2 tsp lime juice

2/3 cup soy sauce

2 tbsp molasses

1/2 tsp cider vinegar

1/2 tsp Thyme & oregano

1/4 tsp cumin

1 1/4 tbsp (wet) Jerk chicken seasoning


Clean & cut chicken, set aside.  Mince onions and garlic.  In a small bowl, whisk together lime juice, soy sauce, molasses,  and vinegar.  Add spices and jerk seasoning.  Blend well, and pour over chicken.  Cover the chicken, and allow to marinate over night (or at least 3-5 hours before cooking).  Preheat over to 350 degrees, and cover baking pan with aluminum foil.  Arrange chicken pieces on pan, and cook for about 1 hr-1 hr 15 min or until skin crisps and juices run clear.  If chicken starts to dry during cooking, spoon remainder of marinade on top.  Serve warm–enjoy!


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