Try easy JAMAICAN JERK CHICKEN AND SEASONING Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
![JAMAICAN JERK CHICKEN AND SEASONING JAMAICAN JERK CHICKEN AND SEASONING](https://img.sndimg.com/food/image/upload/v1/img/recipes/21/01/45/mq0op6hpSAiG9SijH80r_jerk-chicken-3.jpg)
INGREDIENTS
2 tablespoons ground thyme 1 tablespoon ground rosemary 1 tablespoon ground allspice 1 tablespoon ground ginger 1 1?2 tablespoons sea salt 1 1?2 teaspoons onion powder 1 1?2 teaspoons black pepper 1 1?2 teaspoons ground cinnamon 3?4 teaspoon ground nutmeg 3?4 teaspoon garlic powder 3?4 teaspoon paprika 2 teaspoons ground scotch bonnet peppers (habanero) 12 bay leaves (finely crumbled) 1?3 cup sugar 3 lbs chicken (pieces, wings, halves, whatever) 1 lime, juice of 1?4 cup olive oil
![](https://img.sndimg.com/food/image/upload/v1/img/recipes/21/01/45/pcKv3sokT8GXt28DGLh2_jerk-chicken-2.jpg)
DIRECTIONS
Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well. Whisk together lime juice and olive oil. Rub chicken well with lime/oil mix. Do not marinate. Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion. Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature. Prepare grill for direct/indirect grilling. Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter. Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature. One quick dance across the direct heat before serving will help crisp it a bit. Serve with plenty of napkins.
![](https://img.sndimg.com/food/image/upload/v1/img/recipes/21/01/45/HJtpt6wQbKzODu4jVJur_jerk-chicken-4.jpg)
by: Smoky Okie
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