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Ingredients

 

Jamaican Jerk Marinade

  • 1/2 cup soy sauce
  • 8 cloves garlic
  • 1 tbsp ginger fresh
  • 1/2 onion chopped
  • 1 tsp dried oregano
  • 1 tbsp allspice
  • 1 tsp cloves
  • 1 tbsp paprika
  • 1 tsp nutmeg
  • 1/2 cup orange juice
  • 1/2 cup vegetable oil
  • 1 tbsp cinnamon
  • 4 whole habanero (try 5-6 more heat, or even scotch bonnets )
  • 2 whole serranos
  • 1 tbsp sugar
  • 1/4 cup sherry vinegar

For the chicken

  • 2 whole chickens

Nutritional information

Calories: 156kcalCarbohydrates: 8gProtein: 2gFat: 14gSaturated Fat: 11gSodium: 813mgPotassium: 92mgFiber: 1gSugar: 4gVitamin A: 89IUVitamin C: 13mgCalcium: 30mgIron: 1mg

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Prep Time 20 mins
Cook Time 1 hr 30 mins
Servings 8 people

For the marinade

  • Place all of the ingredients into blender and puree until smooth. Place the chicken (s) into a large plastic bag and pour the marinade over the chicken.
    I would allow at least 2 hours to marinade if you have time. Then on a sheet pan or roasting pan, lined with foil or parchment paper, pour the contents of the bag onto the pan and add 1 cup of water.
    Season the chicken with salt all over and place into a preheat 400 degree big green egg (5 % discount) or oven. Cook for roughly 1 1/2 hours or until the internal temperature of the chicken thigh reaches 165 degrees.
    Take out and allow to rest for 20-30 minutes. (if the top of the chicken looks like it is starting to burn while roasting simply place a piece of foil overtop of the chicken to prevent anymore darkening). Once rested slice, serve, and enjoy!
    jamaican jerk chicken recipe

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