JNA Institute of Culinary Arts

Recipe Database - www.culinaryarts.edu

 

Jamaican Jerk Chicken


10 - pureed Scotch Bonnet Chile Peppers

    Can substitute: 15 hot chilies or 1/4 cup Caribbean hot sauce
2 Tbs. dried rosemary
2 Tbs. chopped parsley
2 Tbs. Basil
2 Tbs. Thyme
2 Tbs. mustard seeds
3 finely chopped scallions
1 tsp. Salt
1 tsp. black pepper
Juice of 2 limes
1/4 cup yellow mustard
2 Tbs. orange juice
2 Tbs. white vinegar
2 chicken quartered

 

Add all ingredients (except chicken) in a food processor or blender. Blend into a paste.

 

Cover and refrigerate for at least 2 hrs. Rub chicken with paste and cook over low to medium heat.

 

For added flavor you can marinate the chicken in some of the paste.

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