9/25/09

Jerk Chicken


Isn't it wonderful and amazing how we love our recipes? That we never grow tired of collecting and trying new ones? Even when you have a tried and true recipe you love for a certain food item, it's always worthwhile to keep an eye out for another version. You never know, you might like it better!

That's how it is with this one for Jerk Chicken. Give it a try. Simple and quick you'll have your chicken on the table in an hour. Serve with corn bread, spiced up with a few chopped jalapeno's or diced chilies. Delicious!


2 bunches scallions
2 tablespoons paprika
1 1/2 tablespoons garlic powder
1 1/2 teaspoons ground allspice
1 teaspoon ground nutmeg
3/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
Juice of 1/2 lime
2 tablespoons molasses
1 4-pound chicken, cut into pieces


Heat oven to 400° F.

Trim and chop the scallions into a roasting pan. In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne, salt, black pepper, oil, lime juice, and molasses. Spread the spice mixture over and under the chicken skin. Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45-60 minutes.
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