If I didn’t live on the 4th floor, I would have done the chicken on the grill. It was still pretty darn good in the oven.
Jerk marinade / sauce:
- 1 habanero, Scotch bonnet or jalapeno pepper (remove seeds & ribs if using habanero or Scotch bonnet)
- 2 scallions
- 3 cloves garlic
- 4 sprigs fresh thyme
- 1 tbsp allspice, freshly ground if possible
- juice of 2 limes
- 1/2 cup ketchup
- 1/2 cup pineapple juice (or 1/2 cup pineapple - it’s all going in the blender anyway)
Combine everything in a food processor, puree until smooth. Reserve 1/2 a cup for dipping.
Combine the rest with 1 whole chicken (cut up) and marinade overnight.
Preheat the oven to 400F. Cook chicken for about an hour.
Serve w/ beans and rice (those recipes have already appeared in this blog). Make sure you have extra limes for squeezing on top.
Dylan Report: He loved the beans but wasn’t interested in the chicken. He generally doesn’t like rice, so we haven’t tried this version on him yet. (Maybe I’ll make a rice cake and tell him it’s a spinach pancake…)