Vernon's Jerk Style Jamaican Chicken
Yield
8 servingsPrep
30 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
onions
|
|
| ½ | pound |
hot chili peppers
|
|
| 4 | ounces |
ginger
peeled |
|
| ¼ | cup |
allspice
ground |
*
|
| ¼ | cup |
thyme
|
*
|
| 1 | cup |
white wine vinegar
|
|
| 1 | cup |
soy sauce, dark
|
*
|
| 1 |
whole chicken
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
onions
|
|
| 226.8 | g |
hot chili peppers
|
|
| 115.6 | ml/g |
ginger
peeled |
|
| 59 | ml |
allspice
ground |
*
|
| 59 | ml |
thyme
|
*
|
| 237 | ml |
white wine vinegar
|
|
| 237 | ml |
soy sauce, dark
|
*
|
| 1 | each |
whole chicken
|
*
|
Directions
Pulverize the onions, chiles, and ginger in a blender or food processor.
Transfer the mixture to a large bowl and stir in the allspice, thyme, black pepper, vinegar, and soy sauce.
Coat the chicken with the sauce.
Cover and marinate in the refrigerator for 24 hours, turning once.
Preheat the oven to 350℉ (180℃).
Place a meat thermometer in one of the thigh pieces.
Place a shallow pan of boiling water on the oven floor.
Put the chicken on a rack and place in a roasting pan.
Roast, basting frequently with the sauce, until three-quarters cooked (120 degrees on the meat thermometer), 30 to 45 minutes.
Remove the chicken from the oven.
Remove the meat thermometer * Preheat a broiler or grill * Baste the chicken with more jerk sauce.
Sear the chicken for 5 minutes under a preheated broiler or over a very hot charcoal fire.
Remove from the heat and let sit for 15 minutes before eating.
