Yield: 4
Jerk Chicken
Prep Time
2 hours 5 minutes
Cook Time
40 minutes
Total Time
2 hours 45 minutes
Ingredients
- 3 tbsp olive oil
- 2 limes, juice
- 5 garlic cloves, minced
- 2 scotch bonnet peppers, minced
- ½ red onion, roughly chopped
- 2 tsp fresh ginger
- 1 tbsp fresh thyme leaves
- 1 tbsp ground allspice
- 1 tsp ground cinnamon
- 2 tbsp honey
- Salt and pepper, to taste
- 4 chicken legs
Instructions
- In a food processor blend olive oil, lime juice, garlic, scotch bonnet peppers, red onion, ginger, thyme, allspice, cinnamon, honey, salt and pepper until smooth.
- In a large zipper bag add chicken and hot pepper puree. Massage into chicken and let sit in the refrigerator for at least 2 hours.
- Preheat the oven to 400°F and spread chicken on a baking sheet.
- Bake chicken for approximately 40 minutes or until chicken reaches an internal temperature of 165°F.
- Store in the refrigerator for up to 3 days.
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