Jamaican Jerk Chicken
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Jamaican Jerk Chicken' — USDA MyPlate Kitchen, from 'Heart Healthy Home Cooking: African American Style' by the US Department of Health and Human Services, National Heart, Lung, and Blood Institute (public domain, federal). No changes; naturally gluten-free.
Skinless chicken pieces are rubbed with a fiery mix of allspice, thyme, oregano, hot peppers, garlic, and onion, marinated, then cooked in the oven until tender.
Category: MainsServes: 10Time: 455 minComplexity: 2/5
Why this complexity: mandatory 6-hour marinade.
Ingredients
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground black pepper
- 1 tablespoon hot pepper, chopped
- 1 teaspoon crushed dried hot pepper
- 2 teaspoons oregano, crushed
- 2 teaspoons thyme
- 1/2 teaspoon salt
- 6 garlic cloves, finely chopped
- 1 cup onion, pureed or finely chopped
- 1/4 cup vinegar
- 3 tablespoons brown sugar
- 8 pieces chicken, skinless (4 drumsticks, 4 breasts)
Method
- Combine all ingredients except the chicken in a large bowl. Rub the seasonings over the chicken and marinate in the refrigerator for 6 hours or longer.
- Preheat the oven to 350°F.
- Space the chicken evenly on a nonstick or lightly greased baking pan.
- Cover with aluminum foil and cook for 40 minutes. Remove the foil and continue cooking for an additional 30 to 40 minutes, or until the meat can easily be pulled away from the bone with a fork.
- Serve hot, with rice and a tossed salad if desired.
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