Ingredients
- 4 pieces of and thighs
- 1 lemon/lime
- Salt and pepper to season
- ½ tablespoon cinnamon powder
- 1 sprig of fresh thyme
- 3 medium scallions (green onions) chopped
- 1 medium onion coarsely chopped
- 2-4 habanero pepper chopped
- 1 1/2 tablespoon soy sauce
- 3 tablespoons dark brown sugar
- 6 garlic cloves chopped
- 1 teaspoon freshly grated nutmeg
- 1 tablespoon allspice coarsely ground
- 1 1/2 tablespoon fresh ginger chopped
- 1 tablespoon coarsely ground pepper
Instructions
- Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, salt and pepper
- In a food processor or blender, combine the following: cinnamon, thyme, green onions, onion, habanero pepper, soy sauce, brown sugar, garlic, nutmeg. allspice, fresh ginger and ground pepper. Pulse for about 30 seconds until blended.
- Drench the chicken with jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight.
- Cook chicken on the prepare grill 12- 20minutes, until juices run clear (internal temp of 165 degree F), turning often to optimize cooking and browning.You may also broil, or roast the chicken in a hot oven (425 degrees F).
- Serve with coleslaw or plantain and lime wedges.
