Ingredients
1 or 2 whole chickens, sectioned and with each piece containing a few ½ inch deep slashes
1 chopped onion
1/2 cup chopped green onions
1 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoons dried thyme
1 teaspoon salt
2 teaspoons sugar
1/2 teaspoon nutmeg
1 teaspoon black pepper
1 seeded and finely chopped habanero or Scotch bonnet pepper for a very hot flavor or a jalapeno pepper for a milder spice (OPTIONAL)
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon cider vinegar
1 tablespoon WalkersWood Jerk Seasoning, for spicer flavor use 1 - 2 more tablespoons. (OPTIONAL)
Juice of one lime
1 bottle of Bennets Chili Sauce
Preparation
Combine all the ingredients, except the chicken, in a food processor and blend into a smooth puree to form the jerk marinade. Place the sectioned chicken in a large bowl and cover each piece completely with the marinade. A Ziplock gallon bag will work also. Cover the chicken and marinate for at least six hours. Leave overnight for best results. When the chicken is fully marinated, remove it and grill it over a hot grill until the chicken is fully cooked. Bast with Bennett’s Chili Sauce. If one does not have a grill, the chicken can also be baked in a 425° oven until it is fully cooked. Make sure to coat chicken with Bennett’s Chili Sauce.
For the perfect meal, pair this jerk chicken with a cold, crunchy coleslaw or salad and Jamaican rice. Make sure to have plenty of cold drinks on hand as this recipe is spicy. For a less spicy version, leave the hot pepper and WalkersWood out all together. This marinade can also be used with pork if desired
