Jerk chicken #1

Yield: 4 Servings

Measure Ingredient
\N \N Chicken thighs
½ cup \"Alan's Jerk Marinade\" per pound of chicken

Alan L. Edwards (ale@...)

For chicken, use about ½ cup of marinade per pound of chicken thighs (any cut will do), rubbing all over and under the skin. Marinade overnight (or for a few hours) in the refrigerator in a covered baking dish.

Put the baking dish directly into a 300F preheated oven. Bake for 45 minutes to an hour (depends on how much meat and how it's arranged).

Immediately after removing from the oven, grill the meat over a hot BBQ (mesquite charcoal works very well) for a few minutes on each side, until crispy. (Begin with the skin side down.) The goal for prebaking the meat is to be able to grill the meat quickly to a crispy outside and juicy inside, while avoiding an undercooked middle.

I usually serve it with rice and tropical fruit, like mango or banana.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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