Monday, February 18, 2008

Spicy Jerk Chicken

I made this for dinner tonight - my family thought it was bit spicy. I on the other hand thought it was pretty good. But I like a little spice in my food. Anyway I got this recipe from Paula Deen's Home Cooking show. Enjoy!

2 teaspoons ground allapice
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons dried thyme
1 teaspoon ground ginger
1 tablespoon brown sugar
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 cups chopped onions
5 cloves garlic
1 habanero pepper (Paula's recipes called for two but one made it plenty spicy)
1 (5 pound) chicken, skin on
1 cup lime juice

Combine all ingredients except the chicken and lime juice in a food processor and puree until pretty smooth. Place the chicken and lime juice in a mixing bowl and pour about half of the jerk sauce over it, tossing the chicken around to coat it well. Place in a container and pour the remaining sauce on top of chicken. Cover and refrigerate for at least 4 hours or overnight.

Preheat oven to 350 degrees.

Remove the chicken pieces from the jerk marinade and place them, skin side up, on a rimmed baking sheet or dish. Bake in the oven for 45 to 55 minutes until cooked through and the juices run clear when pierced with a fork.

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