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Jamaican Jerk Chicken

Jamaican Jerk Chicken


1 whole chicken, cut into 6 pieces
1 scotch bonnet
4 scallions, chopped
3 garlic cloves
3 tablespoons fresh ginger
1/2 cup ketchup
juice of 2 limes
1/2 cup pineapple or orange juice
2 tablespoons allspice
thyme to taste
turmeric to taste
  salt and pepper to taste

Cooking Instructions

In a food processor combine scotch bonnet, scallions, garlic, ginger, thyme, turmeric, allspice, ketchup, juice from 2 limes and pineapple or orange juice. Blend until ingredients are well combined, about 30 seconds.

In a large bowl add the chicken and season with salt and pepper.

Cover the chicken with marinade then cover and refrigerate for 1-2 hours.

Heat grill to medium heat.

Grill chicken for about 20-30 minutes or until juices run clear when meat is pierced with a knife.

Equipment List

Chefs Knife
Mixing Bowls
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