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Caribbean Jerk Chicken Cooked On A Rotisserie

If you like spicy food, then this recipe is for you! Chef Tony shows us how to make jerk chicken using authentic Caribbean ingredients, complete with a marinade and basting sauce.
PREP 20 mins | COOK 1 hour 15 mins | READY IN 1 hour 35 mins |
Ingredients
- For Paste:
- 2 Habanero peppers, roughly chopped
- 6 Green onions, roughly chopped (white and light green only)
- 1 Yellow onion, roughly chopped
- 1 Tbsp fresh thyme
- 2 Tbsp fresh ginger, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 lime, juiced
- For Marinade:
- 2 tsp kosher salt
- 1 Tbsp all spice
- 1 Tbsp granulated sugar
- 1 tsp black pepper
- 1 cup orange juice, freshly squeezed
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/2 cup olive oil
Directions
- Rub chicken inside and out with the apple cider vinegar and set aside.
- Rough chop the ingredients for your paste and place them into the bowl of a food processor; blend until fairly smooth.
- Slowly drizzle lime juice into processor until it forms a smooth paste.
- Poke chicken all over with a fork and rub half of your paste on the inside and outside of the chicken.
- Add the marinade ingredients to your reserved paste and whisk until well incorporated.
- Pour half of the marinade into a resealable plastic bag, place the chicken in the bag, seal, and refrigerate for 2-4 hours.
- Boil half of the marinade to use as baste, reserve the other half to drizzle over chicken before serving.
- Preheat coals for about 20 minutes and skewer chicken. Allow to brown near coals and then move it to upper rack.
- Continue to baste chicken periodically while it cooks for a spicy, flavorful crust.
- Remove chicken when the internal temperature reaches 165°F, top with the sauce, serve and enjoy!
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