Wow your friends, family or maybe just yourself with this delicious, and flavourful jerk chicken recipe!
Wet Jerk Marinade:
3-4 scotch bonnet or habanero Peppers, remove seeds for less spice
5 scallion (green onion) stalks, chopped
1/4 cup fresh thyme, stems included
10 seeds all spice (pimento), dried
1 tbsp fresh grated ginger
4 cloves garlic
2 tbsp brown sugar
1tsp browning
1tbsp apple cider vinegar
1/4 cup cooking oil
1 tbsp lime juice
salt & pepper to taste
Green Seasoning:
5 scallion (green oinion) stalks, chopped
3 celery stalks, chopped
1/2 cup cilantro, stems included
1/4 cup fresh thyme
1 small tomato
4 cloves garlic
5 all spice (pimento) seeds, dried
1 medium green pepper
1 scotch bonnet pepper, seeds removed
Chicken:
4-6 chicken quarters (leg & thigh)
1 tbsp adobo seasoning
2 tbsp browning
1 tbsp habanero sauce (optional)
Directions:
1. Combine all the ingredients for the wet jerk marinade in a food processor and pulse until combined. Set aside once done.
2. Repeat the process with the green seasoning, and pulse until mixture forms a thick paste. Set aside once done. You will have more green seasoning than necessary for this recipe, you can store in the fridge for a week.
3. Wash the chicken with lemon juice and remove any excess skin.
4. Season with adobo, habanero sauce (if you want more spice), browning, wet jerk marinade and about 3 tbsp of wet green marinade. Use your hands to ensure marinade and seasonings are evenly distributed throughout the chicken.
5. Refrigerate for at least an hour, though overnight is ideal.
6. Preheat oven to 475 and remove the chicken from the fridge to bring it to room temperature.
7. Once warmed, bake the chicken for 30-35 minutes on each side in a cast iron pan until skin is caramelized and chicken is fully cooked.
8. Serve with addtional marinade on top if desired.