RECIPE: JERK CHICKEN (THE BEST RECIPE EVER)

This recipe makes enough sauce/marinade to made a lot of chicken yum. I always make it to the following specifications and is enough to do 6 chicken legs, 12 drumsticks and 8 thighs.

Ingredients:

Chicken legs, drumsticks and/or thighs
 6 sliced scotch bonnet peppers
 2 Tbsp. thyme
1 Tbsp. fresh thyme
 8 Cloves garlic, finely chopped
 3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
1 Tbsp. ground black pepper
1 Tsp. ground cinnamon
1 Tsp. nutmeg
1 Tsp. ginger
120 ml olive oil
120 ml soy sauce
Juice of one lime
240 ml orange juice
240 ml white vinegar


Directions:

1. Chop the onions, scotch bonnets and garlic and place in a large mixing bowl.
2. Now blend all the remaining ingredients together, adding the onions, scotch bonnets and garlic whilst doing so.
3. If you do not have a large enough blender/liquidiser then do it in two parts and combine in the mixing bowl. 
4. Place chicken in an ovenproof dish and coat with the jerk sauce. Allow to marinade overnight for best results.
5. Once chicken has been allowed to rest in the sauce, place in an oven at 100 oC for half an hour. Turn chicken and place back in oven for a further 30 minutes. Cooking on a low temperature to begin with helps the sauce penetrate the chicken better and keeps the meat succulent.
6. Now turn the heat up to 180 and cook for 15 minutes, turning chicken for the final 15 minutes.
7. Take chicken out of the sauce and allow to rest on a plate.

To serve, I recommend serving with rice which has had a good helping of left over sauce stirred through it. Place chicken on top. 

This is one hell of a spicy dish, but nothing tastes better.

Enjoy!