Jamaican Jerk Chicken and Seasoning

Name: Jamaican Jerk Chicken and Seasoning
Prep time: 1 min
Cook time: 1 min
Total time: 2 min
Ingredients: 2 tablespoons ground thyme; 1 tablespoon ground rosemary; 1 tablespoon ground allspice; 1 tablespoon ground ginger; 1 1/2 tablespoons sea salt; 1 1/2 teaspoons onion powder; 1 1/2 teaspoons black pepper; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground nutmeg; 3/4 teaspoon garlic powder; 3/4 teaspoon paprika; 2 teaspoons ground scotch bonnet peppers (habanero); 12 bay leaves (finely crumbled); 1/3 cup sugar; 3 lbs chicken (pieces, wings, halves, whatever); 1 lime, juice of; 1/4 cup olive oil

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Prep Time: 1 hours, 15 minutes

Cook Time: 1 hours, 15 minutes

Total: 2 hours, 30 minutes

Servings: 5

Cost: $14.44 /serving

Author : Smoky Okie

poultry meat caribbean

Instructions

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Step 1

Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.

Step 2

Whisk together lime juice and olive oil.

Step 3

Rub chicken well with lime/oil mix. Do not marinate.

Step 4

Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.

Step 5

Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.

Step 6

Prepare grill for direct/indirect grilling.

Step 7

Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.

Step 8

Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.

Step 9

One quick dance across the direct heat before serving will help crisp it a bit.

Step 10

Serve with plenty of napkins.

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