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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender. | 2. Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce. | 3. Cut the chicken up in to 4 pieces. | 4. Rub the sauce in to the meat, saving some for basting and dipping later. | 5. Leave the chicken in the fridge to marinade overnight. | 6. Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood). | 7. Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver. | 8. Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!). | 9. Serve with festival and salad or rice and peas or hardo bread and the jerk sauce leftover for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3 1/2			-	-	-	-
scotch bonnet pepper	6		sliced	-	-	-	-
thyme	2	tablespoons		4.848	1.1736	0.2669	0.0806
allspice	2	tablespoons	ground	31.56	8.6544	0.7308	1.0428
garlic clove	8		chopped	-	-	-	-
onion	3		chopped	132.0	30.822	3.63	0.33
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
salt	2	tablespoons		-	-	-	-
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
cinnamon			ground	-	-	-	-
nutmeg				-	-	-	-
ginger				-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
lime juice	1			3.7812	1.2735	0.0635	0.0106
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
white vinegar	1	cup		42.84	0.0952	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.