Jerk Chicken

I can't believe it took me so long to try to make jerk chicken. The first time I tried jerk chicken, I instantly fell in love and was so upset that I hadn't discovered it earlier and was determined to learn to make it myself so that I could enjoy it whenever I wanted. That was almost 10 years ago!

When I saw that Kevin from Closet Cooking made his own and it looked sooo good, I knew I couldn't wait any longer, and boy am I glad I didn't. I absolutely LOVE this stuff! If you've never tried jerk chicken, I highly encourage you to do so. It's sweet, savory, fragrant, and best of all, spicy!

Don't let 10 years pass you by before you try this wonderful chicken...


Inspired by Closet Cooking

Ingredients:

1-3 scotch bonnet peppers (I couldn't find scotch bonnet, so I used 3 jalapenos and it was still plenty spicy)
1 onion (chopped)
4 cloves garlic (chopped)
3 green onions (chopped)
1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons ground black pepper
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1 tablespoon brown sugar
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup dark rum
1/4 cup white vinegar
1/2 cup orange juice
1 lime (juice and zest)
Chicken (I used a dozen drumsticks but anything will work, even other meats like pork, etc)

Method:
- Puree everything except for the chicken.
- Place the chicken in the puree and let it marinate overnight.
- Heat up your grill (or oven) and grill until the chicken is cooked through.
- My personal favorite part of jerk chicken is the marinade and I always ask for extra gravy at restaurants. At home, I like to take the marinade and boil it down into a sauce and spoon it over the chicken, the rice, the veggies, everything!