 Jamaican Jerk Chicken |
Instructions: 5 whole scallions, chopped 3 large cloves garlic 3 Scotch bonnets, seeded (4 tbsp Pickapeppa Sauce if you cant find any) 2 Tbsp Thyme 5 Tbsp allspice 2 Tbsp Ground Pepper 2 Tbsp Coarse Salt 3 Tablespoons Walkerwood Jankanoo pepper sauce (Optional for more kick) 1 Cup water 12-16 Drumsticks or small chicken cut up.
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Directions: Purge with food processor all ingredients except chicken for marinade/sauce. Score each piece of chicken multiple with pairing knife so that marinade will soak in placing in baking dish. Reserve ½ of prepared marinade for serving. Pour remaining sauce over chicken covering and marinate a minimum of 2 hours to overnight. Cook over grill for best results. Alternative preparation method is to bake at 425 degrees for 50 minutes turning chicken over half way. Ladle marinade over chicken every 15 minutes.
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