Burnin' non Concernin' ~ Jerk Chicken!

Alright let's heat things up!

I recently got in on a good deal on some chicken at my local market. The price per pound was phenomenal so I snapped up more than my fair share. What to do with so much bird you ask???  Well I turned to my spice cabinet for some ideas....and it came to me!

Jerk it of course!!!!

What you need.........

• 1 Tbl. ground allspice
• 1 Tbl. ground thyme
• 1 1/2 tsp. cayenne pepper
• 1 1/2 tsp. ground black pepper
• 1 1/2 tsp. ground sage
• 3/4 tsp. ground nutmeg
• 3/4 tsp. ground cinnamon
• 3/4 tsp. minced ginger
• 2 Tbls. fresh garlic (crushed)
• 1 Tbls. brown sugar or molasses
• 1/4 Cup. Soy sauce
• 1/4 Cup. dark rum (optional, but encouraged)
• 3/4 Cup. white vinegar
• 1/2 Cup. orange juice
• Juice of 1 lime
• 2 Scotch bonnet peppers
• 3 green onions, diced
• 1 Cup. white onion, diced
• a few pounds of chicken thighs and drumsticks (I skinned mine).

* (or just get some GOOD pre-made jerk paste in a jar to save yourself time)

Wait a while!..................

Put all the ingredients in a blender until smooth.

Put chicken in a large freezer bag and pour in spice blend. Place in a bowl to make sure there isn't any leakage and refrigerate for at least 4 hours, but up to a day is preferable.

Cook it up!!!...............................

Preheat oven to 350 degrees or grill. If using an oven, place chicken in a roasting pan and roast until cooked through (about 45 minutes) flipping once halfway through the process.

I served this with some white rice and white beans......yum!

The dish was met with enthusiasm but proved too hot for The man of the house! LOL!