Vernon's Jerk Style Jamaican Chicken
1 1/4 lb Large white onions, -quartered 1/2 lb Fresh Jamaican chiles (also -called Scotch bonnets), Cored and quartered (See -Note) 4 oz Fresh ginger, peeled 1/4 c Ground allspice
Ingredients
- 11/4 lb large white onions,
- 1/4cup ground allspice
- 1/4cup fresh thyme leaves
- 3tbsp freshly ground black pepper
- 1cup white wine vinegar
- 1cup dark soy sauce
- 1chicken (4 to 6 pounds),
Directions
- 1
1 1/4 lb Large white onions, -quartered 1/2 lb Fresh Jamaican chiles (also -called Scotch bonnets), Cored and quartered (See -Note) 4 oz Fre
- 2
Says Vernon, "You can even use my sauce like ketchup
- 3
One guy pours it on his scrambled eggs." The sauce keeps well in the refrigerator tightly covered
- 4
JERK SAUCE * Pulverize the onions, chiles, and ginger in a blender or food processor
- 5
Transfer the mixture to a large bowl and stir in the allspice, thyme, black pepper, vinegar, and soy sauce
- 6
Coat the chicken with the sauce
- 7
Cover and marinate in the refrigerator for 24 hours, turning once
- 8
Preheat the oven to 350 degrees