Roasted Jamaican Jerk Chicken
① 1/2 cup malt or white vinegar
② 2 Tbsp. dark rum
③ 2 Scotch bonnet or habanero peppers, seeded and minced*
④ 1 medium red onion, chopped
⑤ 4 green onions, chopped
⑥ 2 Tbsp. olive oil
⑦ 2 teaspoons salt
⑧ 2 teaspoons freshly ground black pepper
⑨ 4 teaspoons ground allspice
⑩ 4 teaspoons ground cinnamon
⑪ 4 teaspoons ground nutmeg
⑫ 4 teaspoons ground ginger
⑬ 2 teaspoons molasses or honey
1 (5 or 6 pound) whole roasting chicken
1/2 cup fresh lime juice (from 2 limes)
Salt and pepper
Place ingredients 1-13 into a blender. Pulse until you achieve the consistency of a mostly smooth paste.
Place whole chicken in a large roasting pan or baking dish, breast side up. Pour lime juice over the chicken and coat well. Coat chicken well with the jerk paste. Cover the chicken with plastic wrap and allow to marinade at least 30 minutes, or if refrigerated up to 1 day.
Once ready to cook the chicken, preheat oven to 350°F.
Roast until chicken is cooked through, 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear, not pink. The temperatures should register 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to a large cutting board. Tent loosely with foil and let stand 10 minutes.
Cut chicken into pieces. Serve with mango salsa, if desired.
* Safety note: Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk paste.
Makes about 2 cups
1 ripe mango, peeled, pitted and diced
2 Roma tomatoes, diced
1/2 medium red onion, finely chopped
1 jalapeño pepper, minced
1 handful fresh cilantro leaves, chopped
1/4 cup fresh lime juice (from 1 lime)
Salt and pepper, to taste
Combine all of the ingredients in a medium bowl. Season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to 4 days.
Printed from www.TheComfortofCooking.com