Ellen'S Jerk Chicken
- 4 bone-in split chicken breasts
- 4 bone-in chicken thighs
- 1 onion
- 4 cloves garlic
- 2 scotch bonnet peppers
- juice of 1 lime
- 1 Tbsp ginger, minced
- 1/8 cup dark brown sugar
- 1/4 cup canola oil
- 1/4 cup soy sauce
- 1/2 cup red wine vinegar
- kosher salt and pepper to taste
- 1 Tbsp dried thyme
- 1 tsp allspice
- 1/4 tsp cinnamon
- pinch of nutmeg
- (Optional: carrot, green pepper, & celery)
- 1) Put the chicken in a large bowl. Add all the ingredients except the chicken to a food processor or blender. Save about 1 cup or so of the marinade and with the remaining mix with the chicken, cover and refrigerate for at least one day.
- 2) Preheat the grill at medium-high heat and the oven at 350 degrees.
- 3) Bring the chicken to room temperature before grilling. Grill the chicken for about 10 minutes, turning once. Put the remaining marinade in an oven proof 13x9-inch baking dish. Add the grilled chicken, toss with marinade and bake in the oven for 30 minutes. (more or less time depending on the size of your chicken breasts)
- 4) Serve the chicken warm with the remaining sauce.
chicken breasts, chicken, onion, garlic, scotch bonnet peppers, lime, ginger, brown sugar, canola oil, soy sauce, red wine vinegar, kosher salt, thyme, allspice, cinnamon, nutmeg, carrot
Taken from www.epicurious.com/recipes/member/views/ellens-jerk-chicken-52850821 (may not work)