Jamaican Jerk Chicken

Jamaican servings8 addedDecember 2018

• 2 tablespoons garlic powder
• 2 tablespoons ground allspice
• 2 tablespoons dried ground thyme
• 1½ teaspoons cayenne pepper
• 1½ teaspoons ground black pepper
• 1½ teaspoons dried ground sage
• ¾ teaspoons ground nutmeg
• ¾ teaspoons ground cinnamon
• 2 tablespoons kosher salt
• 1 tablespoon granulated sugar
• ¼ cup vegetable oil
• ¼ cup soy sauce
• ¾ cups white vinegar
• ½ cup orange juice
• 2 tablespoons lime juice
• 1 scotch bonnet peppers or 2 jalapeno peppers, seeded and chopped finely
• 1 large onion, chopped
• 3 green onions, chopped
• 5 pounds skinless chicken pieces (on the bone)

1. In a large casserole with a lid, combine all ingredients except chicken.
2. Add chicken, stirring to coat well.
3. Cover and refrigerate for 1 hour up to 24 hours.
4. First drain, then bake at 350 for one hour, or drain and barbecue.
5. Serve with steamed white rice.