Jerk Chicken

FOR THE LOVE OF GOD, DO NOT TOUCH YOUR EYES AFTER HANDLING THE HABANEROS. I speak from experience.

Ingredients:

3 finely sliced green onions

4 finely chopped garlic cloves

1 finely chopped small onion

3-5 finely chopped habanero chilis (You may want to use rubber gloves to handle these. Or you can wash your hands down with milk thoroughly afterwards.)

1/4 cup lime juice

2 tbsp soy sauce

3 tbsp olive oil

1 1/2 tbsp salt

1 tbsp brown sugar

1 tbsp finely chopped thyme (You can use dried if you want.)

2 tsp allspice

2 tsp black pepper

3/4 tsp nutmeg

1/2 tsp cinnamon

6 lbs chicken breasts, thighs, drumsticks (This recipe makes a lot of chicken. It is a fabulous dish for when guests come over.)

Directions:

  1. Mix everything together (chicken included).

  2. Put into 2 gallon ziplock bags.

  3. Refrigerate overnight.

  4. Preheat the oven to 400F.

  5. Dump the bags onto two baking sheets. Arrange so they are even and the chicken can get even cooking time.

  6. Cook for 45 minutes to 1 hour. Make sure that the chicken is cooked to 165F internally with a meat thermometer. A meat thermometer will be an excellent investment for you if you want to avoid food poisoning. Chicken should never be cooked medium-rare, just FYI. Always well-done. Always.

meatSarah Youngrecipe