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Jamaican Jerk Chicken

Serves 6-8


INGREDIENTS
• 1/2 cup Moscatel Wine Vinegar
• 2 Tbsp dark rum
• 2 Habanero Peppers, with seeds, chopped
• 1 red onion, chopped
• 4 green onion tops, chopped
• 1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped
• 2 Tbsp 274th Sicilian Extra Virgin Olive Oil
• 6 tablespoons Jamaican Jerk Seasoning
• 1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
• 1/2 cup lime juice
• Trapani Sea Salt
• Tellicherry Peppercorns


Safety note: Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk paste.

1 Put Moscatel Wine Vinegar, rum, Habanero Peppers, onion, green onion tops, Jamaican Jerk Seasoning, 274th Sicilian Extra Virgin Olive Oil, Trapani Sea Salt, Tellicherry Peppercorns and rum into a blender. Pulse until mostly smooth.
2 Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.
3 When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 20 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 20 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.

4a Grilling Method
Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

4b Oven Method
Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
Cut chicken into pieces. Serve with black beans and rice.


Recipe adapted from www.simplyrecipes.com
Photo courtesy of www.greenglobaltravel.com

Products suggested for this recipe:

Dried Habanero Chile Pepper
Habaneros are very hot chile peppers and livens up your south of the border dishes.
From $6.15


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Moscatel Vinegar

From $12.95


Add Moscatel Vinegar to Cart
Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $5.15


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