Jamaican Jerk Chicken Recipe

Name: Jamaican Jerk Chicken Recipe
Ingredients: 2 cups water; 4 tablespoons coarse salt (kosher or sea); 4 tablespoons granulated sugar; 6 garlic cloves, peeled and halved lengthwise; 1 small orange, quartered; 1 lemon, quartered; 1 small onion, peeled and quartered; 2 habanero or Scotch bonnet chiles, slit; 2 bay leaves; 3 sprigs fresh thyme; 2 teaspoons black peppercorns; 1 teaspoon whole cloves; 6 scallions, trimmed, white and green parts coarsely chopped; 1 small white onion, peeled and coarsely chopped; 4 cloves garlic, peeled; 3 habanero or Scotch bonnet chiles (seed for less heat); 2 1- by 2-inch pieces of orange peel (without white pith); 2 1- by 1-inch pieces of lemon peel (without white pith); 1 tablespoon fresh thyme leaves; 1/4 cup brown sugar, or more to taste; 1 1/2 tablespoons molasses or a commercial browning agent, such as Maggi or Kitchen Bouquet; Coarse salt (kosher or sea), to taste; 1/3 cup water; 1/4 cup vegetable oil or extra virgin olive oil; 1 3-1/2 to 4-pound chicken, spatchcocked (butterflied)

barbecuebible.com

Jerk is Jamaica’s national dish, not to mention its most important contribution to world barbecue.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barbecuebible.com.

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Ingredients

2 cups water
4 tablespoons coarse salt (kosher or sea)
4 tablespoons granulated sugar
6 garlic cloves, peeled and halved lengthwise
1 small orange, quartered
1 lemon, quartered
1 small onion, peeled and quartered
2 habanero or Scotch bonnet chiles, slit
2 bay leaves
3 sprigs fresh thyme
2 teaspoons black peppercorns
1 teaspoon whole cloves
6 scallions, trimmed, white and green parts coarsely chopped
1 small white onion, peeled and coarsely chopped
4 cloves garlic, peeled
3 habanero or Scotch bonnet chiles (seed for less heat)
2 1- by 2-inch pieces of orange peel (without white pith)
2 1- by 1-inch pieces of lemon peel (without white pith)
1 tablespoon fresh thyme leaves
1/4 cup brown sugar, or more to taste
1 1/2 tablespoons molasses or a commercial browning agent, such as Maggi or Kitchen Bouquet
Coarse salt (kosher or sea), to taste
1/3 cup water
1/4 cup vegetable oil or extra virgin olive oil
1 3-1/2 to 4-pound chicken, spatchcocked (butterflied)