HealthNotes

Jerk Chicken

• From: Munchin with Munchkin

Ingredients

• 3 lbs chicken drumsticks

• Seasoning4 Tbs whole Jamaican allspice, roasted until aromatic and ground in spice grinder

• 1 tsp whole cloves, roasted until aromatic and ground in spice grinder

• 2 Tbs red pepper flakes

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1 Tbs thyme

• 1 Tbs kosher salt

• 1 Tbs freshly ground black pepper

• 1/4 tsp white pepper

• 1/2 tsp sage

• 1/4 tsp ground mustard

• 1/4 tsp turmeric

• 1 Tbs dark brown sugar

• For Jerk Marinade4 tsp Scotch bonnet pepper sauce

• 4 scallions, diced

• 3 garlic cloves, minced

• 1 Tbs fresh ginger, minced

• 1 Tbs white vinegar

• 1 Tbs dark Jamaican rum

• 2 Tbs olive oil

• 1 Tbs orange juice

• Juice from one lime

• 1 tsp soy sauce

• 2 dashes bitters

Drumsticks can make an inexpensive and, in this case, extremely delicious dinner.

Directions

• Wash chicken and pat dry. With a knife, pierce the chicken so the marinade can be best absorbed. Set aside.
• Combine all spice ingredients for the seasoning in a food processor. Add Scotch bonnet pepper sauce, scallions, garlic, ginger, vinegar, rum, olive oil, orange juice, lime juice, soy sauce, and bitters. Pulse until ingredients are combined.
• Place the chicken in a plastic zip-top bag and pour marinade on top. Shake until the chicken is equally coated and let it marinate for at least 24 hours and a maximum of two days.
• When the chicken is done marinating, cook on an oiled rack set 4 inches over coals. Cover and cook for approximately 15 to 20 minutes per side, or until juices run clear and internal temperature reaches 165°F.
• Serve with grilled plantains, chutney, red cabbage coleslaw, or rice. Enjoy!