Recipe: Jamaican Jerk Chicken

JAMAICAN JERK CHICKEN

"This recipe was given to me in 1980 during my vacation in Ocho Rios, while I was at a jerk chicken cookout on the beach at one of the finer hotels. The jerk chicken was being sold for $20 U.S. I offered the chef $20, not for chicken but for the recipe, and he accepted.
Back home, I improved the recipe and have used it ever since."

1 (3 to 4 pound) chicken, cut into 8 pieces
1/3 cup vegetable oil
1/4 cup white vinegar
2 tablespoons lime juice
1 tablespoon ground allspice
1 tablespoon pimento seeds (allspice)
2 teaspoons salt
2 teaspoons ground black pepper
1 tablespoon finely chopped ginger
1 teaspoon brown sugar
1/2 teaspoon ground cinnamon
3 large sprigs of fresh thyme (or 1 teaspoon dried thyme)
5 green onions
2 large cloves garlic
1/2 Scotch bonnet pepper

Wash the chicken pieces and drain the excess water. In a bowl combine the oil, vinegar, lime juice, ground allspice, pimento seeds, salt, black pepper, ginger, sugar, cinnamon, and thyme. Chop (do not blend) the green onions, garlic, and Scotch bonnet pepper as finely as possible; add to the oil mixture and stir well.

Add the chicken to the spice mixture and, wearing rubber gloves, massage the spice mixture into the chicken with your hands. Marinate, covered and refrigerated, for at least 5 hours or overnight.

WHEN READY TO COOK:
Preheat the oven to 350 degrees F. Grease a baking sheet.*

Spread the marinated chicken on the baking sheet. Cover with foil and bake for 30 minutes or until the chicken is just cooked through. Remove the foil and broil the chicken until browned, turning once for even browning. Don't overcook. Discard the pimento seeds and thyme sprigs before serving.

Serve hot or cold with Jamaican hard dough bread or regular sourdough bread.

*TO COOK ON A GRILL:
This dish can also be cooked on a barbecue. Grill for 10 to 15 minutes or until the chicken is no longer pink at the bone, basting with the remaining marinade.

Makes 5 to 6 servings
Source: Sugar and Spice and Everything Irie by Veda Nugent and Marrett Green