Jerk Chicken

Jet, June 20, 2005

Jerk Chicken

Take a culinary trip to the Caribbean in your own kitchen with this
Jerk Chicken recipe. This recipe is easy and tasty.

1/4 cup vegetable oil
1 small onion, chopped
4 green onions, chopped
4 cloves garlic
1 tablespoon chopped fresh gingerroot
1 1/2 teaspoons ground allspice
1/2 teaspoon dried thyme
1/4 teaspoon each of ground cinnamon,
nutmeg and cloves
Salt and pepper to taste
2 tablespoons fresh lime juice
2 to 3 Scotch bonnet chilies
1 tablespoon brown sugar
2 1/2-to 3-pound chicken, cut into
8 pieces

Place all ingredients except chicken in food processor or blender and
puree until blended. Arrange chicken parts in large shallow dish; pour
marinade over chicken. Rub marinade on all pieces of the chicken. Cover
and refrigerate 8 to 24 hours turning once or twice. (Depending on how
intense you want the flavor, the longer you marinate the more intense
the flavor.) Place marinated chicken in a shallow baking pan. Bake at
375 degrees until the chicken is done, 50 to 60 minutes.

Yields 6 servings