Jamaican jerk, a balanced blend of a variety of spices including scallions, garlic, allspice and thyme makes every-night roast chicken to Trench Town.
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1 large bunches scallions, chopped
4 garlic cloves
2 bay leaves
2 Scotch bonnet peppers
3 tablespoons lime juice
3 tablespoons fresh thyme leaves
2 tablespoons finely chopped fresh ginger
1 tablespoons soy sauce
1 tablespoons dark brown sugar
1 tablespoon black peppercorns
1 tablespoon kosher salt
2 teaspoons allspice berries
3/4 teaspoon ground cinnamon
1 whole clove
2 1/2 pounds chicken thighs
How to Make It
Preheat the oven to 400°F.
In a blender, puree the scallions, garlic, bay leaves, Scotch bonnets, lime juice, thyme, ginger, soy sauce, sugar, peppercorns, salt, allspice, cinnamon and cloves. Toss the jerk seasoning with the chicken thighs, then place on 2 aluminum-lined baking sheets.
Roast the chicken, switching baking sheets halfway through, until browned and cooked through, about 45 minutes. Serve.
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