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Sunday, October 8, 2017

Jamaican Jerk Chicken Recipe



Ingredients
  • 2 pounds free-range chicken drumsticks
  • 2 bay leaves
  • Lime wedges, to serve
  • Roasted vegetables, to serve

    Jerk marinade:
  • 1 red onion, chopped
  • 3 scallions, chopped
  • 6 large garlic cloves, crushed
  • 4 habaneros, deseeded and chopped
  • 3 tablespoons lime juice
  • 3 tablespoons tamari or coconut aminos
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey (optional)
  • 1 tablespoon thyme leaves
  • 1 tablespoon paprika
  • 2 teaspoons ground allspice
  • 2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg


  1. To make the jerk marinade, combine all the ingredients in a food processor and process to a smooth paste.
  2. Transfer the marinade to a large shallow bowl, add the chicken and bay leaves and turn the chicken to coat. Cover and refrigerate overnight for best results.
  3. Preheat the oven to 400 degrees F.
  4. Bring the chicken to room temperature 20 minutes before cooking.
  5. Heat the oil in a large frying pan over medium-high heat. Add the chicken drumsticks, in batches and cover, basting occasionally with the marinade, for five minutes or until browned on all sides.
  6. Place the chicken in a roasting tin and roast in the oven for 20 to 25 minutes, or until the chicken is cooked all the way through. Cover with foil and allow it to rest for five minutes before serving.
  7. Arrange the chicken and lime wedges on a platter and sprinkle over the coriander leaves. Serve with roasted vegetables.

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