Jerk Chicken Recipe

(with thanks to Mark Lipton and Jean Chmielewski)

Jerk Paste for 1 chicken in pieces or 3-5 lbs parts.  (We often use 

thighs because they are easy to process and have a good ratio of meat 

to surface area.)

Mix the following:

1.5 T salt

2 T dry thyme

1 T sugar

2 T ground allspice

1 T cayenne

1 T black pepper

1 T rosemary (fresh or dry, chopped)

Combine and blend in blender:

1 T soy sauce

1 T olive oil

1 T balsamic

1 T lime juice

~4 T minced onions (1/4 cup)

~2 T minced garlic

3-6 Habanero peppers.

Accept no substitutes! We prepare it without seeds; including seeds 

will give it an extra kick. We recommend handling peppers and paste 

with nitrile gloves.   Raw paste give burns to eyes and sensitive 

skin areas.

Combine wet and dry ingredients to form paste.

Loosen the skin of the chicken and make slashes across bones with 

knife.  Rub paste generously under skin, in slashes, and all over.

Barbecue if you are familiar with barbecuing chicken (watch out for 

grease flares!)  or you can bake 450/15m, then 400/25m or until skin 

is nicely done.

Have fun.  Jerk Chicken reheats well.