Jamaican Jerk Chicken
Total Time: 1 hour (plus at least 4 hours marination time)
- 1/2 cup fresh lime juice
- 3 tablespoons dark rum
- 10 green onions, chopped
- 4 garlic cloves, peeled, chopped
- 1 teaspoon ginger, minced
- 2 tablespoons dried thyme
- 1 jalapeno/habanero chili with seeds, chopped
- 2 tablespoons olive oil, unrefined extra virgin
- 4 teaspoons allspice, ground
- 4 teaspoons cinnamon
- 4 teaspoons nutmeg, ground
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 3 tablespoons Tamari soy sauce
- 8 chicken legs, quarters with skin
- Combine all ingredients except chicken and stir until almost smooth. Add water if needed to get a paste-like consistency. Wash and dry leg quarters and with a knife, make several slices through the thickest parts of the meat. Place chicken leg quarters and seasoning paste in a sealable plastic bag and refrigerate for at least 4 hours, up to 24 hours.
- Preheat oven to 350°F, or heat barbecue to medium heat.
- Remove chicken from jerk seasoning marinade and sprinkle with salt and pepper. If roasting chicken in oven place chicken on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 40 minutes. If grilling chicken, place chicken on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 40 minutes.
- Let rest for 5-10 minutes and serve.
The herbs used in this dish are enough to make your local herbalist drool in anticipation! From the blood sugar regulating effects of cinnamon, to the trifecta for sexual function: onion, garlic and ginger… this dish just couldn’t get any better! Or could it? The spicy heat of the habanero could stir you from depression and get your blood pumping and your circulation moving! Three cheers for spice!