Surgeon General - Jamaican Jerk Chicken

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Jamaican Jerk Chicken

Servings: 6
Serving size: 1/2 breast or 2 small drumsticks

1/2 breast or 2 small drumsticks

1 1/2 teaspoons allspice, ground

1 1/2 teaspoons black pepper, ground

1 tablespoon scotch bonnet or chili-type pepper, chopped

1 teaspoon cayenne pepper

2 teaspoons oregano, crushed

2 teaspoons thyme, crushed

1 teaspoon salt

6 cloves garlic, finely chopped

1 cup onion, pureed or finely chopped

1/4 cup vinegar

3 tablespoons brown sugar

8 pieces chicken, skinless (4 breasts, 4 drumsticks)

Preheat oven to 350 degrees.
Combine all ingredients except chicken in a large bowl. Rub seasoning over chicken. Marinate in the refrigerator for 6 or more hours.
Evenly space chicken on nonstick or lightly greased baking pan. Cover with aluminum foil and bake 40 minutes.
Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork.


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