Ingredients

The following ingredients have 4 Servings
  • 3 pounds chicken (breasts may be used if preferred)
  • 2 tablespoons thyme
  • 2 tablespoons ground allspice
  • 8 cloves Garlic finely chopped
  • 3 medium onions finely chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons salt
  • 2 tablespoons ground black pepper
  • ground cinnamon; to taste up to 1 teaspoon
  • nutmeg; to taste up to 1 teaspoon
  • ginger; to taste up to 1 teaspoon
  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • 1 lime juiced
  • 1 cup orange juice
  • 1 cup cider vinegar
  • 1/4 C. dark rum; optional - highly suggested
  • 1 scotch bonnet pepper or jalapenos note scotch bonnet peppers are VERY HOT this item i

Instruction

  • 1. Place all ingredients, excluding chicken and lime juice, in a blender or food processor pulse until smooth. 2. Marinate the chicken in the lime juice and jerk paste for at least 1 hour over night is better 3. After marinating remove chicken from marinade. Place remaining marinade in a saucepan 4. Bring marinade to a boil then reduce heat and simmer for 15 mins put aside for basting -- Cooking the chicken... -- Grill Method If you have a grill I highly recommend grilling the chicken over a medium high heated grill. Cook for roughly 1 hour turning and basting occasionally. Chicken is done when juices run clear. -- Oven Method... If you must use an oven I highly recommend a heavy cast iron grill preheated in a 350º oven Cook for roughly 1 hour turning and basting occasionally. I recommend a tiny dash of Liquid Smoke to help add that grilled essence. -- Let rest for about 10 - 15 minutes before serving.