Amazing Jerk Chicken

From the very first time I tasted jerk chicken, I fell in love! There was  something  about it that I couldn’t get enough of. Maybe it was the exotic blend of spices or the  tenderness of the chicken, but whatever it was I knew I had to have it every chance I could get. I love it so much that I even had it catered at my wedding. I’ve never been brave enough to make it from scratch and the store bought jerk marinades didn’t hold a flame to the jerk chicken from authentic Caribbean restaurants. I finally got up enough courage to try it on my own. I added a few of my kreative touches to the recipe. Enjoy!

*I decided not to use scotch bonnet peppers in this recipe because they are extremely hot and can burn the eyes if hands aren’t thoroughly washed. I have a four month old and didn’t want to take the chance.*

Amazing Jerk Chicken
  1. ¼ Cup White Vinegar
  2. 3 Tbsp. Dark Rum
  3. 1 Tbsp. Ground Cayenne Pepper
  4. 1 Medium Yellow Onion, Diced
  5. 3 Green Onions, Chopped 2 Tbsp. Olive Oil
  6. 1 Tbsp. Lemon Juice
  7. 2 Tsp. Salt
  8. 4 Tsp. Blackened Seasoning
  9. 2 Tsp. Allspice
  10. 2 Tsp. Ginger
  11. 1 Tsp. Nutmeg
  12. 2 ½ Pounds Chicken Thighs
  1. On low to medium speed, blend vinegar, rum, cayenne pepper, onions, olive oil, lemon juice, salt,
  2. blackened seasoning, allspice, ginger, and nutmeg until mostly smooth.
  3. Place the chicken in a plastic bag along with the mixture.
  4. Close the bag and shake it until the chicken is evenly coated.
  5. In a single layer, place the chicken in a pan.
  6. Cover the chicken and place in the refrigerator for at least 12 hours.
  7. When ready to cook, preheat oven to 350°.
  8. Place the chicken on a roasting rack with a roasting pan beneath it to catch the drippings.
  9. Roast chicken for 60 to 80 minutes or until juices run clear (not pink) and skin has a light crispiness. Baste chicken with drippings and serve while still hot.