JAMAICAN Jerk Chicken

Jamaican food an eclectic mix of the best that African, European, Indian, and Chinese cuisines have to offer. Jerk, a distinctly Jamaican style of barbecued meat and chicken, is now one of the most popular Jamaican foods worldwide but there is so much more to Jamaican food than jerk.
The term “Jerk” comes from the term “Jerky,” which comes from the Spanish “Charqui” (char-key), which is meat cooked over a slow wood fire. Today “Jerk” doesn’t refer to the cooking method, but the fiery spice mix rubbed on the meat before it’s grilled. While originally from Jamaica, jerk chicken is a popular recipe among spicy food fans all over America. This amazing chicken recipe is great paired with a cold and crunchy coleslaw.

JAMAICAN JERK CHICKEN

1 onion, chopped
1/2 cup chopped green onions
1/2 teaspoons dried thyme
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon black pepper
1 habanero or Scotch bonnet (very hot), or jalapeno (more mild), seeded, chopped fine
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon vegetable oil
1 whole chicken, cut in sections, slashed 1/2" deep with a knife every few inches

Combine all ingredients in a food processor, and process until a smooth puree forms. Put the chicken in a large bowl, and pour over the marinade. Mix the chicken pieces around to coat them completely, cover, and marinate at least 6 hours.Remove chicken from the jerk marinade and grill over charcoal until cooked through (internal temp of 165 degree F). You may also broil, or roast the chicken in a hot oven (425 degrees F).. Four Servings.