Monday, May 23, 2011

Dad's Jerk Chicken

My dad was mortified when I told him we cooked the chicken in a skillet because it was 50 degrees outside.  I assured him it was still out of this world.  Make this and the salsa that goes with it THIS week!  Definitely a crowd pleaser.

1 Tbsp. ground allspice
1 Tbsp. dried thyme
1 ½ tsp. cayenne pepper
1 ½ tsp. fresh ground black pepper
1 ½ tsp. ground sage (I found in the bulk spice section at my store)
¾ tsp. ground nutmeg
¾ tsp. ground cinnamon
1 Tbsp. kosher salt
2 Tbsp. garlic powder
1 Tbsp. sugar
¼ cup olive oil
¼ cup soy sauce
¾ cup white vinegar
½ cup orange juice
juice of 1 lime
3 habanero peppers, finely chopped (I just used one jalapeno so it wouldn't be too spicy for the kids)
1 cup chopped white onion
3 green onions, finely chopped
1 whole chicken, cut up into serving pieces

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage,
nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, add the olive
oil, soy sauce, vinegar, orange juice, and lime juice. Add the habanero peppers, onion,
green onions and mix well. Add the chicken, cover and marinate overnight. Remove
the chicken from the marinade and grill until fully cooked. While grilling, baste with the
marinade.


2 comments:

The McFarlane Family said...

Have this on the menu next week. Don't tell your Dad but I cheated and got Costco mango salsa. :o)

The McFarlane Family said...

This was a hit!!!

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