Jerk Chicken

Name: Jerk Chicken
Cuisine: Georgian
Ingredients: 2 (3-pound) chickens, cut into 8 serving pieces each, or about 4 pounds chicken pieces; 2 (3-pound) chickens, cut into 8 serving pieces each, or about 4 pounds chicken pieces; ½ onion, chopped or 3 scallions, chopped; ½ onion, chopped or 3 scallions, chopped; 1 teaspoon pure kosher salt; 1 tablespoon brown sugar; 2 tablespoons whole allspice, ground in a spice mill; ⅓ cup chopped fresh thyme

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

Slosh some chicken pieces around in this fruity, hot, and aromatic marinade for an easy rendition of Jamaican Jerk Barbecue. Serve with coconut-milk-infused rice and red beans, maybe with a pile of Pickled Greens with Chiles on the side.

Ingredients

1 (4-ounce) jar Mango and Peach Habanero Hot Sauce
2 tablespoons

Americas
Asia
Jamaica
Georgia
Main course
Caribbean
Summer
Gluten-free

Method

In a mini food processor, combine all the ingredients except the chicken and process to a paste. Put the chicken in a gallon-size resealable plastic bag and scrape in the jerk paste. Close the bag and toss it around to coat the chicken with the paste. Let marinate in the refrigerator for at least 4 hours, or up to overnight.

Preheat the oven to