Jamaican Jerk Chicken

  • 2 tablespoons Morton & Bassett chopped garlic
  • 1 tablespoon Morton & Bassett ground allspice
  • 1 tablespoon Morton & Bassett thyme
  • 1 1/2 teaspoons Morton & Bassett cayenne pepper
  • 1 1/2 teaspoons Morton & Bassett ground black pepper
  • 1 1/2 teaspoons Morton & Bassett sage
  • 3/4 teaspoon Morton & Bassett ground nutmeg
  • 3/4 teaspoon Morton & Bassett ground cinnamon
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup soy sauce
  • 3/4 cup white vinegar
  • 1/2 cup orange juice
  • 2 tablespoons lime juice
  • 1 scotch bonnet pepper or 2 jalapeno peppers, seeded and chopped finely
  • 1 large onion, chopped
  • 3 green onions, chopped
  • 5 lbs skinless chicken pieces (on the bone)

In a large casserole with a lid, combine all ingredients except chicken.

Add chicken, stirring to coat well.

Cover and refrigerate for 1 hour up to 24 hours.

Bake@ 350 for one hour OR drain and barbecue.

Serve with steamed white rice.

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