Jess' Super Hot Jerk Chicken
Monday, 25 May 2009
At a glance
2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced
1 cup minced onion
1 tablespoon thyme
1 teaspoon freshly ground black pepper
1 tablespoon ground allspice
1/4 cup vinegar
Jerk rub/seasoning ( )
1 whole chicken, cut in quarters (leave skin on)
In a bowl, combine the peppers, onion, thyme, black pepper, allspice and vinegar. Rub the mixture into the chicken pieces and marinate for at least 2 hours.
This is my favorite way to cook chicken.