Jamaican Jerk Chicken

This quick and easy chicken marinade goes well with either Black Beans and Rice or Jamaican Rice and Peas. It's best to let the meat marinate overnight, but an hour or two will do if you don't have the time. You can cut back on the spice by only using a single pepper.

Prep Time: 15 mins.
Cooking Time: 1 hr.
Servings: 4-6


Ingredients:

1/2 cup white vinegar
2 Tbsp rum
2 Scotch bonnet peppers (or habaneros)
1 red onion, chopped
4 green onion tops, chopped
1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped
2 Tbsp olive oil
2 tsp salt
2 tsp black pepper
4 tsp allspice
4 tsp cinnamon
4 tsp nutmeg
4 tsp ginger
1 tsp coriander
2 tsp molasses

1 (5 or 6 pound) whole chicken, quartered
1/2 cup lime juice

Directions:

Put all of the ingredients (except the chicken) in a blender and blend until liquified.

Pour the marinade over the quartered chicken and refrigerate overnight.

Grill the chicken for approximately one hour at 300-400 °F or until the internal temperature reaches approximately 175 °F.