Jerk Chicken

Ready for something really flavorful?  It really doesn’t matter what cut  of chicken you use, Jerk Chicken is just plain delicious. A bit sweet, a bit spicey! Boneless chicken thighs are my favorite choice for this recipe.  In an attempt to save some fat in our diet, I have even used skinless chicken, but in that case oven baking is better than grilling.  This recipe makes enough marinade for 10 – 12 boneless chicken thighs.

In large blender, blend together:

3 tablespoon dark rum – don’t omit this or your flavor will be different!

2 tablespoon water

1/2 c vinegar

8 – 10 green onions, cut inhafe, tops and all

4 garlic cloves

2 tablespoon parsley

2 habanero chillies  – I use seeds and all.  Clean chillies of seeds and ribs for a bit less heat.

1 teaspoon ground corrriander

2 teaspoon salt

2 teaspoon black pepper

1 cup tomato sauce

2 tablespoons tamato paste

1 teaspoon marjoram leaves

1 teaspoon dried thyme

3 tablespoon low-sodium soy sauce

1/2 teaspoon ground ginger

1/2 cup brown sugar

Blend until smooth.  Reserve 3/4 cup jerk sauce. Place remaining jerk mix and chicken in large zip-lock bag.  Marinate in refrigerator overnight. Turn pieces in bag a few times to coat evenly.  This is easy to do, you don’t even have to open the bag!  When ready to bake, shake off excess jerk mix from each piece. Chicken should still be coated.  Places pieces in large baking pan with edge, lined with parchment paper or cover pan with foil that you have oiled.  Place pieces on pan so they are not touching, skin side up, and brush each piece with marinade.  Bake 350 for 30 minutes.  Excellent on the grill too!  Rest chicken before serving.  Bake or grill until thighs reach 160 degrees.  Brush with reserved sauce prior to serving.

This is also really good with thick cut pork chops or spare ribs.

Appetizer idea:  use chicken drummies for a wonderful appetizer.

Delicious served with  a cold salad.