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Aromatic spices and fiery HOT scotch bonnet
chiles are what Jamaican jerk chicken is all about. Adjust the
heat with the amount of chiles used -- or use a milder chile
if you can't take the heat.
Jamaican Jerk Chicken
- 1 whole fryer chicken, cut into 8 pieces
- 1/2 of one whole nutmeg
1 (3-inch) cinnamon stick
1 tablespoon coriander seeds
1 teaspoon cloves, whole
6 allspice seeds
1 teaspoon black peppercorns
1 bunch green onions, chopped
1 large onion, coarsely chopped
2 to 3 scotch bonnet peppers, seeded and membrane removed (see
10 sprigs thyme, leaves only
10 garlic cloves
1/2 cup fresh lime juice or white vinegar
1 cup light soy sauce
1/2 cup raw (turbinado) sugar
- Toast the spices in a dry skillet over
medium-low heat, stirring constantly until fragrant, about 1
to 2 minutes. Grind the spices using an electric spice/coffee
grinder or mortar and pestle. Set aside.
- In a blender or food processor puree the
green onions, onion, peppers, thyme and garlic to a smooth paste.
Place mixture in a bowl and add the toasted/ground spices, lime
juice or vinegar, soy sauce and raw sugar; mix well.
- With a sharp knife, score the chicken
pieces in several places and season with salt. Spoon desired
amount of jerk marinade over chicken and rub into scores. Marinate,
covered, in the refrigerator for a minimum of 2 hour or overnight.
- Preheat the oven to 350°F (175°C).
- Bake chicken for 35 minutes in the oven.
Remove from the oven and finish the chicken on a hot grill or
under the broiler.
Makes 4 servings.
Cook's Note: Also called Habanero peppers,
it is one of the hottest chili peppers in existence. The Scotch
Bonnet/Habanero is rated at 100,000 to 300,000 Scoville Units
(degree of hotness), whereas the Jalapeno pepper is rated at
2,500 to 5,000 Scoville Units. Observe extreme caution when preparing
these peppers. We advise you to wear rubber gloves during their
preparation and to thoroughly wash your hands, cutting board
and utensils thoroughly after preparation...and above all please
remember NOT to rub your eyes or any other sensitive areas when
working with these peppers!
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